Stuffed Duck Breasts Sienese Style (Ducketta)

1. 1

   Heat oven to 400 degrees.

2. 2

   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.

3. 3

   In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like.

4. 4

   Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible.

5. 5

   Sprinkle breasts with salt and pepper.

6. 6

   Heat heavy, large, ovenproof skillet over medium-high heat.

7. 7

   Add duck breasts skin side down and cook until nicely browned, about 10 minutes.

8. 8

   Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare.

9. 9

   (An instant-read thermometer inserted into meat should read about 125 degrees.)

10. 10

    Remove duck to a cutting board and let rest for 10 minutes.

11. 11

    Carve on the bias into 1/2-inch pieces; serve with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.