- 1 cup olive oil
- 1/4 cup minced shallots
- 2 tablespoons chopped fresh thyme
- Freshly ground pepper
- 20 small skinless, boneless duck breast halves
- Apricot Mustard
How to make this recipe
In a large bowl, combine the oil, shallots, thyme and a generous grinding of pepper. Add the duck breasts and marinate for 1 hour.
Light a charcoal grill. Season the duck breasts with salt and grill over a medium-hot fire for 3 to 4 minutes per side for medium rare. Slice the duck crosswise at an angle and fan the slices on plates. Serve with the Apricot Mustard.