# What You'll Need:
→ Duck
01 - 4 boneless duck breasts, skin on (approximately 6.3–7.1 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Herb Crust
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme leaves, finely chopped
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 cloves garlic, minced
08 - 2 teaspoons lemon zest
09 - 1 tablespoon olive oil
→ For Searing
10 - 1 tablespoon neutral oil (e.g., grapeseed or canola)
# Directions:
01 - Set the oven temperature to 400°F.
02 - Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season all sides with salt and black pepper.
03 - Combine rosemary, thyme, parsley, garlic, lemon zest, and olive oil in a small bowl to create a thick herb paste.
04 - Heat neutral oil in a large oven-safe skillet over medium heat. Place duck breasts skin-side down and sear for 5–7 minutes until skin is golden and fat is mostly rendered.
05 - Flip the breasts and sear the flesh side for 1 minute, then remove the skillet from heat.
06 - Spread the herb paste evenly over the skin side of each duck breast.
07 - Transfer the skillet to the oven and roast for 8–10 minutes until internal temperature reaches 135°F for medium-rare doneness.
08 - Remove duck breasts from oven, transfer to a plate, and let rest for 5 minutes before slicing.
09 - Slice duck breasts thinly and serve immediately.
