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Lemon Herb Duck Breasts

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Ingredients

Adjust Servings:
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

Nutritional information

325.2
Calories
181 g
Calories From Fat
20.1 g
Total Fat
4.5 g
Saturated Fat
163.2 mg
Cholesterol
111.5mg
Sodium
5.2 g
Carbs
2 g
Dietary Fiber
0.3 g
Sugars
30.5 g
Protein
153g
Serving Size (g)
4
Serving Size

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Lemon Herb Duck Breasts

Features:
    Cuisine:

    adapted from today's ny times

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lemon Herb Duck Breasts,adapted from today’s ny times,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!


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    Steps

    1
    Done

    Combine Parsley, Garlic, Lemon Zest, Pepper, Thyme and Rosemary in a Bowl. Roll Duck Pieces in Herb Mixture to Coat All Over.

    2
    Done

    Put Oil in a Large Saut 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
    Done

    Serve.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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