Duck breast. Pan seared, then roasted with garlic and rosemary.

Ingredients

Original recipe yields 1 servings

  • 1 (6 ounce) skin-on duck breast
  • 2 cloves garlic, cut into 1/8-inch strips
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 sprig fresh rosemary

Directions

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

Source: https://www.allrecipes.com/recipe/259008/garlic-roasted-duck-breast/

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