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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Kamran Satti
[email protected]This was my first time cooking duck and I was nervous, but this recipe made it easy. The duck breasts were cooked perfectly and the stuffing was delicious.
Sumaiya Chy
[email protected]I made this dish for a special occasion and it was a hit. The duck breasts were cooked to perfection and the stuffing was flavorful and moist.
Chika Dibia
[email protected]This recipe is a keeper. The duck breasts were cooked perfectly and the stuffing was delicious. I will definitely be making this dish again.
David Ofori
[email protected]I've tried many duck breast recipes, but this one is by far the best. The duck breasts were cooked to perfection and the stuffing was flavorful and moist.
Kutlwano Melk
[email protected]This recipe was easy to follow and the results were amazing. The duck breasts were cooked perfectly and the stuffing was delicious.
Reem Perry
[email protected]I made this dish for my family and they loved it. The duck breasts were juicy and tender, and the stuffing was flavorful and moist.
Maxamedfaaneymaxamed Maxamed
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The duck breasts are cooked to perfection and the stuffing is delicious.
Abbigail Roberts
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of the crispy skin and the flavorful stuffing is irresistible.
Ani Sh
[email protected]This was my first time cooking duck and it turned out great! The recipe was easy to follow and the results were impressive.
nilufar easmin
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the crispy skin and the tender meat. The stuffing was also a nice touch.
Avery Pikul
[email protected]This recipe was absolutely delicious. The duck breasts were cooked perfectly and the stuffing was flavorful and moist. I will definitely be making this dish again.