Ingredients
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1
-
2
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2
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4
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4
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2
-
2
-
2
-
-
-
-
-
-
-
Directions
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
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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. |
