78 Grilled Duck with Herb Butter Sauce

Name: Grilled Duck with Herb Butter Sauce
Yield: For four people
Cuisine: French
Ingredients: Potatoes with Gros Sel; 1 teaspoon each of freshly-chopped chives, chervil, flat parsley and tarragon; 60 g (2 oz) softened butter; 250 ml (scant ½ pint) wine vinegar; 1 tablespoon sherry vinegar; salt and freshly-ground pepper; 3 tablespoons red Algerian wine or Spanish wine; 150 g (5¼ oz) peeled and chopped shallot; 3 tablespoons arachide oil; 3 tablespoons olive oil; 2 duck breasts or ‘magrets’ weighing 350 g (12¼ oz) each

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Grillade de canard de Chalosse au beurre d’herbes fines

Ingredients

Main ingredients

2 duck breasts or ‘magrets’ weighing 350 g (12¼ oz) each

Europe
France
Main course
Mediterranean
Gluten-free

Method

One day in advance

Marinating the Duck Breasts

With a small sharp knife, remove any nerve fibres from the duck breasts and incise with a crisscross lozenge pattern on the skin side. Put the breasts skin-side up in an earthenware dish with the ingredients for the marinade, and marinate for at least 24 hours in t