Roasted stuffed Duck breasts with wild fennel, Rosemary and Parmesan

2 boneless duck breasts skin on
4 cloves garlic Finley chopped
2 teaspoons wild fennel seeds crushed
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped thyme leafs
1/2 cup shaved Parmesan
1 tablespoon olive oil
Crushed sea salt
Cracked pepper


Place duck breasts, skin side down, salt and pepper Breasts both sides. Combine garlic, fennel, rosemary, thyme, Parmesan and olive oil in bowl. Press mixture over duck breast meat. Place 1 breast atop the other, meaty sides together. Tie breasts together with cooking string. Tight as possible

Preheat oven to 400°F. Heat large ovenproof skillet over medium-high heat. Add tied duck breasts and cook until well browned on all sides, turning occasionally, about 10 minutes. Pour fat from skillet and save. Transfer duck to oven. Roast duck to desired doneness, turning occasionally, about 25 minutes for medium 20 med rate Transfer breasts to work surface; let rest 10 minutes.

pour drippings into measuring cup. Spoon fat off . Remove string and cut each breast into 1/2-inch slices. Pour out any pan juices over and serve immediately.

Here is a beautiful picture before I started cooking. My daughter deleted the final picture. I’ll be making again this week with updated finished picture.

I serve with a side of roasted carrots and simple golden mash



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