Ingredients
- 2 boneless duck breast halves
- 2 to 4 garlic cloves, finely chopped
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons chopped fresh rosemary
- ¼ cup freshly grated Parmesan
- Extra virgin olive oil, as needed
- Salt and black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
167 calories; 8 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 68 milligrams cholesterol; 146 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end. In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
- Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
- Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.
About 40 minutes
Dining and Cooking