- 4
Ingredients
- 2 boneless duck breast halves
- 2 to 4 garlic cloves, finely chopped
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons chopped fresh rosemary
- 1/4 cup freshly grated Parmesan
- Extra virgin olive oil, as needed
- Salt and black pepper to taste.
Preparation
Step 1
1. Heat oven to 400 degrees. Use a sharp knife to slice into breast at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end. In a bowl or mortar and pestle, mince together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into duck breast, filling pocket as much as possible. Sprinkle breast with salt and pepper.
2. Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin-side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
3. Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.
Yield: 4 servings.