adapted from today's ny times
Make and share this Lemon Herb Duck Breasts recipe from Food.com.
- 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.
Oil does not shimmer.
We bought some duck breast and googled it. Chose this recipe..excellent...better than what we could have gotten in a restaurant!!!! Cooked them with the seasoning and some onions and mushrooms did add a touch of Emeril's seasoning...served with cauliflower, mashed potato, carrots and salad with balsamic vinegar...delicious!!!!
OMG!!! My friend's husband gave me a bunch of duck breasts and I have never cooked them. They were boned and skinned which threw me because duck usually has skin on it!!Found this recipe and tried it. FABULOUS!! My husband was scared to try it and ended up loving it! I did 3-4 minutes a side with no bone. I will def. use this again with the other 12 breasts I have in my freezer!! Thanks so much!!