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Grilled Duck Breast


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  • 2 duck breasts
  • 1 teaspoon salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • 2 large flat mushrooms, thickly sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons freshly chopped parsley


Cooking time 20mins


Step 1

Score duck, deeply in a criss-cross.

Rub skin with salt and pepper.

Heat havy based pan with oil and place duck breaks in pan, skin side down, and cook for 6 -8 minutes.

Turn and cook duck for 1-2 minutes on flesh side.

Wrap duck loosely in foil and place skin-side down on a plate in the oven to keep warm.

Saute mushrooms, and scatter garlic and parsley over.

Slice duck into thinnish slices on an angle.

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