Crispy duck breast

  (Glenn Koenig / Los Angeles Times)

 

Crispy duck breast

Total time: 25 minutes

Servings: 10

Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm

5 large (about ½ pound each) or 10 small duck breasts, skin on and boneless

Salt

White pepper

2 tablespoons vegetable oil

2 cloves garlic

5 sprigs thyme

2 sprigs rosemary

1 knob of butter (I read that somewhere and it sounded cool), about 2 tablespoons

1. Heat the oven to 375 degrees. Season the duck breasts with a pinch each of salt and white pepper — no salt no flavor!

2. Heat a cast-iron pan over high heat until it is nearly smoking. Add the vegetable oil and then add the duck, flesh-side first. Let her sear until she gets some color, about 2 minutes. Flip it over to the fat side and sear for 2 more minutes. Add the garlic, thyme and rosemary along with the butter and put the pan in the oven until it reaches the desired doneness, maybe 7 minutes for small breasts and 12 for large.

3. Let the meat rest about 5 or 10 minutes before you slice it to serve.

Each serving: 217 calories; 21 grams protein; 0 carbohydrates; 0 fiber; 14 grams fat; 4 grams saturated fat; 122 mg. cholesterol; 0 sugar; 72 mg. sodium.