Crispy duck breast
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
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.