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Nutrition Facts
Serving Size 1 (152g) Recipe makes 4 servings
Calories 324
Calories from Fat 180		(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%
detailed view... how is this calculated?

Lemon Herb Duck Breasts

Recipe #119280 | 15 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: chia
Apr 27, 2005

adapted from today's ny times

SERVES 4 (change servings and units)

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: Chef #1306466

On Jun 25, 2009

My dinner guests were hovering around the platter when I made this for an appetizer. Since my dad is an avid hunter I have eaten a lot of duck and this recipe is fantastic. I can't stop thinking about it. PS I used bacon fat for cooking.

1 person found this review helpful

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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

2 people found this review helpful

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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.

4 people found this review helpful

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From: Chef #975929

On Oct 2, 2008

Super Fast and Super Gourmet! We loved it. Try using a hot iron skillet for a crispy result! And always use fresh herbs.

2 people found this review helpful

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Read all 5 reviews