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Crispy duck breast

Time 25 minutes
Yields Serves 10
Crispy duck breast
(Glenn Koenig / Los Angeles Times)
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 for 5 to 10 minutes before you slice it to serve.

Recipe (and commentary) from Stefan Richter of Stefan’s at L.A. Farm.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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