Lemon Herb Duck Breasts

adapted from today's ny times

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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
•  salt

Directions

1. Combine parsley, garlic, lemon zest, pepper, thyme and rosemary in a bowl. Roll duck pieces in herb mixture to coat all over.
2. 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.
3. serve.