Lemon Herb Duck Breast (Bittman)

Recipe: Lemon Herb Duck Breast
Published: April 27, 2005
Adapted from Gary Danko

Time: 30 minutes (with premade hash)

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

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 6 minutes. Season meat with salt, and let it rest while you assemble the plates.
3. Slice the duck breasts, and fan slices around the hash (ignore hash - from another recipe).
Yield: 4 servings.