Broiled marinated duck breasts (Canard grillé dans sa peau): Pekin duck breasts from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 175) by Paula Wolfert

  • shallots
  • bay leaves
  • parsley
  • thyme
  • black peppercorns
  • Pekin duck breasts
  • EYB Comments

    Requires marinating overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramel vinegar sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating overnight.

  • twoyolks on January 04, 2015

    I had a large duck breast so I only made one for two people and ended up cooking it longer (over twice as long). The duck breast is very rich which makes it difficult to eat more than a small amount. The duck isn't fatty and the flavor is somewhat reminiscent of pork.

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