Lemon Herb Duck Breasts Recipe #119280
adapted from today's ny times
by chia
15 min | 5 min prep
SERVES 4
- 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
- Combine parsley, garlic, lemon zest, pepper, thyme and rosemary in a bowl. Roll duck pieces in herb mixture to coat all over.
- 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.
- serve.
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5 stars