Serves four to six as an entrée
Grilling is a favorite way of cooking in California, especially during the warm summer months. Lighting the barbecue adds a little vacation to every working day. Grilled magret makes a delicious entrée that will make your at home getaway even more pleasurable.
1 pair magret
1 cup white wine
¼ cup soy sauce
2 large garlic cloves, chopped
5 large fresh basil leaves or 4 sprigs fresh rosemary
Coarsely ground black pepper
Mix marinade ingredients.
Marinate magret overnight.
Tip: The duck skin is fatty and can cause flaming. Grilling magret requires attention.
Cook magret directly on the grill over medium heat, skin side up, until meat is slightly brown – approximately 5 minutes.
Turn over and continue cooking over medium heat, skin side down – approximately 5-8 minutes keeping watch over the flames. Baste with marinade often.
Remove from the grill and place on oven safe dish in a pre-heated 350 oven for 10 minutes. The magret should be pink in the center.
Allow the magret to rest 8 minutes, then thinly slice on the bias with a very sharp knife.
Grilled magret can be served as an entrée or hors d’oeuvre.