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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 4 servings |
||
| Calories 324 | ||
| Calories from Fat 181 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.1g | 30% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 11.5g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 163mg | 54% | |
| Sodium 112mg | 4% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 0.3g | ||
| Protein 30.5g | 61% | |
Lemon Herb Duck Breasts
By: chia
Apr 27, 2005
adapted from today's ny times
SERVES 4
Ingredients
- 1 cup chopped fresh parsley leaves
- 2 tablespoons minced garlic
- 2 tablespoons minced lemon zest
- 4 teaspoons coarse black pepper
- 4 teaspoons dried thyme
- 2 teaspoons fresh rosemary
- 2 whole duck breasts, split and skinned
- 2 tablespoons extra virgin olive oil
- salt
Directions
1
Combine parsley, garlic, lemon zest, pepper, thyme and rosemary in a bowl. Roll duck pieces in herb mixture to coat all over.2
Put oil in a large sauté pan, and turn heat to medium-high. When oil shimmers add duck, and reduce heat to medium. Cook, turning once or twice, until coating browns and duck is medium-rare to medium, about 10 minutes. Season meat with salt, and let it rest for a few minutes.3
serve.
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Featured Reviews for This Recipe
From: Pets'R'us
On May 18, 2005
This is my favorite duck breast recipe so far! I must admit I am not such a duck fan as my husband and that could be why. The herbs and lemon coating cuts down on the duck flavour/taste, so it may not be for everyone. It was the first time I had to remove the skin on duck breasts and that was more difficult then I thought. The first bit is easy then you have to ease it off with a sharp knife. Thanks Chia!
From: Sackville
On Jul 25, 2005
This was nothing short of amazing, a real 10-star alert for me! Full marks for easiness and flavour. I thought the parsley might burn and give the duck a bitter taste but instead it was almost like I'd barbequed the duck: a crunchy, grilled outside, and very tender inside. Make sure to let your meat rest about 5-10 minutes before slicing it.
From: Nicola Sheppard
On Jul 3, 2006
A huge hit with my boys (aged 9, 6 and 4) albeit my youngest was a little perturbed because we'd been to feed the ducks at the pond today!I am vegetarian but the dish was easy to prepare and the coating smelt divine. As they are young I finished the dish off for a further 10 mins in the oven so it was well done, served it with cous cous, white asparagus and green beans. A definite repeat, thanks for posting x
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