Herb-Infused Duck with Edible Herb Medley

This delightful dish features succulent duck breast, marinated in a fragrant blend of fresh herbs, then seared to perfection. Served atop a vibrant medley of edible herbs, this recipe balances traditional cooking techniques with a creative twist, showcasing the versatility of herbs in enhancing the natural flavors of duck. It’s a savory main course that’s sure to impress at any dinner table.

Ingredients:

• 2 duck breasts
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh dill, chopped
• Salt and pepper, to taste
• 1 cup mixed edible herbs (such as arugula, chervil, and microgreens)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
3. In a small bowl, mix olive oil, honey, minced garlic, thyme, rosemary, parsley, oregano, basil, dill, salt, and pepper to create a marinade.
4. Rub the marinade all over the duck breasts, ensuring they are well coated. Allow to marinate for at least 30 minutes.
5. Heat a skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for about 6-8 minutes until the skin is crispy and golden.
6. Flip the duck breasts and transfer the skillet to the preheated oven. Roast for an additional 10-12 minutes for medium doneness.
7. Remove the duck from the oven and let it rest for 5 minutes before slicing.
8. Meanwhile, prepare the herb medley by tossing the mixed edible herbs together in a bowl.
9. Slice the duck breasts and serve over the herb medley, drizzling any pan juices on top.