Stuffed and Seared Duck Breasts
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless duck breast halves
- 2 to 4garlic cloves, finely chopped
- 2teaspoons fennel seeds, crushed
- 2teaspoons chopped fresh rosemary
- ¼cup freshly grated Parmesan
- Extra virgin olive oil, as needed
- Salt and black pepper to taste
Nutritional analysis per serving (4 servings)
158 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 20 grams protein; 227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into ½-inch pieces; serve with pan juices.
Private Notes
Comments
With these times the duck breast, unless really big well be well done. Should be served rare, just like a good steak.
Great, almost unrecognizable as duck. Some thought it was lamb! I closed the pocket with wooden toothpicks and only roasted in the oven for about 7 min; even less would be good. Poured off most of the fat while resting, adding minced shallots, deglazed with white wine and swirled in a little butter. So easy. Used frozen duck breasts.
I did it my way....stuffed the duck breasts with a tsp of the filling, then added more olive oil to the mix and spread it all over the outside of the duck. Covered them with wax paper and refrigerated for several hours. Sauteed them until the skin side was browned and crispy and then
turned them over to cook on medium until they reached 125 degrees.
removed to a cutting board for 5/6 minutes and then sliced. Served with the pan juices. No oven needed. They were the best duck we've ever had.
This was fantastic. Cooked it only on the stove and it came out great. Added a balsamic glaze (1/4 cup pomegranate juice, 1T honey, 1T balsamic vinegar, 2 minced garlic cloves reduced to a syrup) to elevate the dish.
If you area California resident, you can order duck breasts, legs, whole duck, sausage, etc. from Liberty Duck near Napa Valley. They will ship outside of CA, but the shipping is almost as much as the duck.
Did it stove top in a cast iron pan -- 8 minutes on the skin side, 2 minutes other side. Rested 10 minutes -- medium rare. Delicious and easy.
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