Lemon Herb Duck Breasts
Adapted from today's ny times
Steps
Combine parsley , garlic , lemon zest , pepper , thyme and rosemary in a bowl.
Roll duck pieces in herb mixture to coat all over.
Put oil in a large saut 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 10 minutes.
Season meat with salt , and let it rest for a few minutes.
Serve.
Ingredients
fresh parsley leaves, garlic, lemon zest, coarse black pepper, dried thyme, fresh rosemary, duck breasts, extra virgin olive oil, salt