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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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adapted from today's ny times 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.
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