5 Reviews of Lemon Herb Duck Breasts

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

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.

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: 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.