Magret de canard (duck) on BBQ

**Boxerworld** · #1 07-30-2009, 02:33 PM

It is even easier than the marinated butterflied lamb leg since here the meat isn't marinated...

Ingredients:

magrets de canard

salt and pepper, herbes de Provence

garlic butter

The only thing to be careful of is watching the grease when it becomes liquid as it has a tendancy to burn quickly. With a knife cut the fat of the magret in little squares, it will become the crispy “skin”.

The pictures can be seen at Barbecue in the French riviera | Trusted Gourmet

Olly

x19er · #2 07-30-2009, 02:43 PM

Mmmmm looks delicious. I see Henri was waiting patiently for a taste

Widges · #3 07-30-2009, 09:17 PM

Olly

You really should create a cook book, fabulous recipes and amazing photos. I presume you took the pics yourself.

**Boxerworld** · #4 07-31-2009, 02:52 AM

Jan: he wished!

Sarah: thank you and yes I took the photos. I think "my" recipes are way too simple LOL

**Jan** · #5 08-01-2009, 07:14 AM

Simple is best! It really looked yummy.

kayboxer · #6 08-01-2009, 09:49 AM

I totally agree with Jan! Sometimes, simplicity makes for a better taste. I've gone to restaurants where they try to add too much sauce or seasonings and it just ruins the natural flavor.

Yours looks wonderful Olly! I don't usually care for wild game, such as duck or venison, but if it looked like that I would probably give it a shot again!

Widges · #7 08-01-2009, 01:33 PM

Quote:

Originally Posted by Boxerworld

Jan: he wished!

Sarah: thank you and yes I took the photos. I think "my" recipes are way too simple LOL

I love a simple recipe - something that I can knock up in not too much time but still tastes delicious, my favourite.

**Boxerworld** · #8 08-11-2009, 03:38 AM

Simple is good indeed!
I will try to cook a fish on BBQ next.

Olly