A light summer treat, lassi is a cold, refreshing beverage.
| Prep Time: | 10 mins |
| Cook Time: | 13 mins |
| Additional Time: | 5 mins |
| Total Time: | 28 mins |
| Servings: | 1 |
| Yield: | 1 duck breast |
Ingredients
- 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
Instructions
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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
| Calories | 132 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 2376 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious.
Delicious, especially if you love duck like my family does! I did make some changes: I did not score the meat, I scored the skin. I then made a rub of garlic powder, smoked paprika, salt and pepper and rubbed both sides and cooked skin side first allowing the meat side to sear in the duck fat. The most important thing is to make sure the breast is not over cooked. I did not cook it 10 minutes, but 5 minutes skin side down, flipped it and cooked it another 3 minutes skin side up. I served it with cauliflower/cheddar latkes topped with scallion and balsamic glazed brussel sprouts. YUMMY!
This was delicious, and the garlic and rosemary really flavored the meat quite well. Next time I will score the skin side in a crosshatch pattern to allow the fat to render. I also added some oil to the pan to sear it better. I used an oven-safe pan so that I didn’t have to dirty a separate dish. The cook time was spot on for how I like duck cooked, but I would have liked a better sear on the skin so I put it under the broiler for two minutes. Next time I will adjust the sear/cook time a little. I will also use a little less salt. I also think you could save a step by just putting the garlic and rosemary into the meat right at the beginning, instead of after the sear and before putting in the oven. Will definitely make this again!