Duck Breast With Fennel And Rosemary Recipes

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Steps:

• Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
• Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
• Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.