Recipe by chia
adapted from today's ny times
Top Review by vanessanewbie
This was a keeper. A very flexible recipe as I didn't use fresh parsley, bit used a pesto of wild garlic, fresh rosemary, zest of one lemon, and dried thyme. Made a paste of all this with olive oil and salt and pepper, spread over the duck breasts and fried 5 minutes on each side. It was perfect and my family said I could make it again, true words of praise!
- 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
Directions See How It's Made
- 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.