STUFFED DUCK BREASTS SIENNESE

By BobD

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.

Details

Servings 4

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.