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AMAZING!!! I didn't have fresh parsley so I used 1/3c. of dried in stread. If you have wild duck you should soak it in salt water for at least two to three days prior to making your meal. I also took all the ingredients with some oil and put in a ziplock bag and marinated the duck breasts in it overnight. Then I grilled it and we enjoyed it with some grilled asparagus and some garlic romano provolone mashed potatoes and it was one of our favorite meals! We will definitely be eating this again.
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!!
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.
Super Fast and Super Gourmet! We loved it. Try using a hot iron skillet for a crispy result! And always use fresh herbs.
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
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.
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!