8 duck breast filets 2 tablespoons finely minced fresh rosemary leaves 1 tablespoon finely minced fresh thyme 2 large cloves of garlic finely minced fresh ground black pepper
Soak duck breasts in a brine solution overnight. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. Add extra pepper if you prefer your duck spicy. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. Grill to desired doneness, we prefer medium-rare at our house. Slice the duck breasts into thin strips across the grain and serve with a rice or potato side dish. A hearty red wine goes well with the duck.