Stuffed Roasted Duck Breast
Posted on April 27 2015
- 2 boneless duck breasts (leave the skin on)
- 4 Garlic cloves (finely chopped)
- 2 teaspoons wild fennel with crushed
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped thyme
- 1/2 cup shaved Parmesan
- 1 tablespoon olive oil
- Crushed sea salt
- Cracked pepper
1. Place your duck breasts, skin side down onto your working surface. Add desired amount of crushed sea salt and cracked pepper.
Combine the garlic, fennel, rosemary, Parmesan and olive oil in small bowl. Press the herb mixture overtop of the duck breasts.
Place 1 breast on top of the other, meaty sides together. Tie the 2 duck breasts together with cooking string as tight as possible.
2. Preheat your oven to 400°F. Heat a heavy large ovenproof skillet over medium/high heat.
Add the tied duck breasts and cook until they are golden brown on all sides. Turn the duck breasts occasionally, every 10 minutes or so.
Pour the fat dripping from the skillet into a bowl and save for later. Transfer the skillet with the duck breasts over to your oven.
Roast duck to desired doneness, turning occasionally, every 25 minutes for medium. Transfer the duck breasts to your working surface; let them cool for 10 minutes.
3. Meanwhile, pour the pan drippings into a glass measuring cup. Spoon the fat floating off the top.
4. Remove the strings from the duck breast and cut each breast into 1/2-inch slices.
Drizzle the saved pan drippings over top and serve with a side of roasted carrots garlic mashed potato’s.
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