STUFFED AND SEARED DUCK BREASTS
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors - traditionally garlic, rosemary and fennel. It is fantastic, but it's not simple, and it's not fast. Indeed, one could argue that it's easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Provided by Mark Bittman
Categories dinner, easy, for two, lunch, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams
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ZOOR GAMEING
[email protected]I've never cooked duck breast before, but this recipe made it easy and delicious. The duck was tender and juicy, and the stuffing was flavorful and moist. I'll definitely be making this again.
ishak Limbu
[email protected]This is my new favorite duck breast recipe! The duck was cooked perfectly and the stuffing was incredibly flavorful. I highly recommend this recipe to anyone who loves duck.
Alhassan Kallon
[email protected]The duck breast was delicious, but the stuffing was a bit too salty for my taste. I'll reduce the amount of salt next time.
Noah Elliott
[email protected]This recipe was a bit too complicated for my taste. I ended up with a dry duck breast and a soggy stuffing. I'll stick to simpler recipes in the future.
Faiq Malik
[email protected]I love how this recipe uses simple ingredients to create a gourmet-quality dish. The duck breast was cooked perfectly and the stuffing was delicious. I'll be making this again for my next dinner party.
Selena Case
[email protected]This recipe was easy to follow and the results were impressive. The duck breast was succulent and the stuffing was moist and flavorful. I'll definitely be adding this to my regular rotation of recipes.
jossy mukolu
[email protected]Not bad, but not great. The duck was a bit dry and the stuffing was bland.
M Sikandar
[email protected]Amazing recipe! The duck breast was cooked perfectly and the stuffing was bursting with flavor. Will definitely be making this again.
Humayun Tawhid
[email protected]The duck breast was a bit overcooked for my taste, but the stuffing was delicious. I'll try again with a lower cooking temperature next time.
preyaansh Sitaram
[email protected]I've tried many duck breast recipes, but this one is by far the best. The searing technique created a beautiful crust and the stuffing was incredibly flavorful. Highly recommend!
tech and tricks
[email protected]This duck breast recipe was an absolute delight! The combination of flavors was exquisite and the duck was cooked to perfection. I especially loved the crispy skin and the tender, juicy meat.