Total time: 25 minutes | Serves 10
Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm.
- 5 large (about 1/2 pound each) or 10 small duck breasts, skin on and boneless
- White pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 5 sprigs thyme
- 2 sprigs rosemary
- 1 knob of butter (I read that somewhere and it sounded cool), about 2 tablespoons
Step 1Heat the oven to 375 degrees. Season the duck breasts with a pinch each of salt and white pepper -- no salt no flavor!
Step 2Heat a cast-iron pan over high heat until it is nearly smoking. Add the vegetable oil and then add the duck, flesh-side first. Let her sear until she gets some color, about 2 minutes. Flip it over to the fat side and sear for 2 more minutes. Add the garlic, thyme and rosemary along with the butter and put the pan in the oven until it reaches the desired doneness, maybe 7 minutes for small breasts and 12 for large.
Step 3Let the meat rest for 5 to 10 minutes before you slice it to serve.
217 calories; 21 grams protein; 0 carbohydrates; 0 fiber; 14 grams fat; 4 grams saturated fat; 122 mg. cholesterol; 0 sugar; 72 mg. sodium.
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