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Mains, Quick and Easy

Crispy duck breast

Crispy duck breast
Glenn Koenig / Los Angeles Times

Let's get this out at the start: Almost nothing said by the main character of this story, chef Stefan Richter, is accurately quoted. Otherwise, it would be a bleepin' tiresome story to bleepin' read all the bleepin' way to the ... Read more

Total time: 25 minutes | Serves 10
  • 5 large (about 1/2 pound each) or 10 small duck breasts, skin on and boneless
  • Salt
  • 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.

Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm.

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