Lemon Herb Duck Breasts
Elevate your dinner menu with these tender and flavorful Lemon Herb Duck Breasts, a perfect balance of crisp, golden skin and succulent meat infused with vibrant citrus and aromatic herbs. This recipe features skin-on duck breasts marinated in a zesty blend of fresh lemon juice, lemon zest, olive oil, thyme, rosemary, and garlic, ensuring every bite bursts with fresh, herbaceous flavor. A quick sear in a hot skillet creates a beautifully crispy skin, while a brief roast in the oven locks in juiciness and delivers a perfectly cooked, tender interior. Ready in just 40 minutes, this gourmet dish is ideal for an elegant dinner party or a special weekday indulgence. Pair with roasted vegetables or a bright, tangy salad for a complete, restaurant-quality meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 pieces duck breasts (skin-on)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, thyme, rosemary, garlic, salt, and black pepper to create the marinade.
Rub the marinade all over the duck breasts, making sure to work it into the scored skin. Place the duck in a shallow dish, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat the oven to 375°F (190°C).
Remove the duck breasts from the refrigerator and let them sit at room temperature for 10-15 minutes.
Heat a large oven-safe skillet over medium heat. Place the duck breasts skin-side down in the skillet and sear for about 5-7 minutes, or until the skin is golden brown and crispy. Do not overcrowd the skillet; work in batches if necessary.
Flip the duck breasts over and sear the other side for 1-2 minutes.
Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or your preferred doneness.
Remove the skillet from the oven and transfer the duck breasts to a cutting board. Let them rest for 5 minutes to preserve their juiciness.
Slice the duck breasts thinly against the grain and serve immediately. Pair with roasted vegetables or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
