Ingredients for Lemon Herb Duck Breasts
- Fresh Parsley Leaves
- 2 cloves garlic, minced
- Zest of 1 lemon
- Coarse Black Pepper
- Dried Thyme
- Fresh Rosemary
- Duck Breasts
- Extra Virgin Olive Oil
- Salt to taste
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How to Make Lemon Herb Duck Breasts
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine parsley, minced garlic, lemon zest, black pepper, thyme, and rosemary.
- Score the duck skin in a crosshatch pattern (be careful not to cut into the flesh).
- Generously season the duck breasts with salt.
- Rub the herb mixture all over the duck breasts, ensuring the skin is well coated.
- Heat olive oil in an oven-safe large skillet over medium-high heat until shimmering.
- Place duck breasts skin-side down in the hot skillet. Reduce heat to medium.
- Cook for 5-7 minutes, until the skin is golden brown and crispy.
- Flip the duck breasts and cook for another 2-3 minutes.
- Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Remove from oven and let the duck breasts rest for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
22g
Carbs
1g
