Lemon Herb Duck Breast

With the second couple of Ducks that we harvested I wanted to try an encrusted breast, so I looked around and found a recipe that I could work with. I found one called Lemon Herb Duck Breast online that I changed to meet my personal preferences, the recipe originally called for Rosemary, but since I don't car for that taste I left it out. The way I prepared it is as follows.
1 cup fresh chopped Parsley
2 Tablespoons Minced Garlic
2 Tablespoons Grated Lemon Zest
4 Tablespoons Crushed Black Peppercorns
4 Tablespoons Dried Thyme
2 Whole Duck Breasts Split and Skinned
Salt

Combine parsley, garlic, lemon zest, pepper, and thyme in a bowl. Roll duck pieces in herb mixture to coat all over. Put oil in a large sauté pan, and turn heat to medium-high. When oil shimmers add duck, and reduce heat to medium. Cook, turning once, until coating browns and duck is medium-rare to medium, about 3 to 4 minutes per side. Season meat with salt, and let it rest for a few minutes. Slice and serve.
I was asked why do I slice it before serving and the best answer I could come up with is for dental safety, trust me it hurts biting into a piece of steel shot. That and it looks nice I think.
I went out again this morning and have a couple more ducks to try a different recipe on, so I will be talking to you all again soon.

Pan Seared Duck Breast Salad with Feta

Hello again all, well since my last post I have been trying to learn how to hunt for waterfowl, last weekend Rex took me out for my first Duck Hunt and I had a great time. I think I may have found a new favorite pass time for late Autumn and early winter, heck I even went out a bought a brand new shot gun so I don't have to keep borrowing a gun. So after my first hunt I wanted to try a Pan Seared Duck Breast recipe, after I seared them they looked a little lonely on the plate, to fix that I added a small green salad topped off with some Feta Cheese. The recipe is really quick and easy to get the Duck Breast done, you will need:
1 stick of butter
2 cloves of garlic finely minced
1 sprig of Rosemary
A pinch of salt
I started the butter melting in a regular frying pan then added the garlic to the butter and let saute for just a moment, be careful when sauteing garlic if it burns it gets really bitter and is just not edible. After the butter is completely melted, sprinkle a little salt on the breast and add to the pan. Then add the Rosemary.
You can cook the duck two ways either all the way through or to medium rare, I prefer the medium rare way, I tried both and the well done piece was not only not as nice looking as the medium rare, but was a bit dry and chewy. That reminds me of a joke: A waiter asks a Stormtrooper how his Wookie Steak is and he replies, Chewie. Anyway I will keep posting new duck recipes as I get more chances to make them, Rex says he will show me how to make jerky out of Duck, and I also think we may be going Goose hunting as well.