Duck with Herb Butter скачать в хорошем качестве

Duck with Herb Butter

Pan-seared duck breast topped with a melting disc of aromatic herb butter. Ingredients 2 duck breasts (skin on, about 6 oz each) Salt and pepper, to taste ½ tsp garlic powder ½ tsp dried thyme 2 Tbsp softened butter or ghee 1 tsp fresh rosemary, finely minced 1 tsp fresh thyme, minced 1 tsp fresh parsley, minced ½ clove garlic, finely grated Zest of ¼ lemon Pinch of salt Macronutrients Protein: 44g Fat: 40g Carbs: 1g Preparation In a small bowl, mix softened butter with rosemary, thyme, parsley, garlic, lemon zest, and salt. Roll into a small log in parchment or plastic wrap and refrigerate until firm. Pat duck breasts dry. Score the skin in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt, pepper, garlic powder, and thyme. Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium. Let the fat render slowly—about 8–10 minutes—until the skin is deeply golden and crisp. Flip and cook 3–5 minutes on the meat side for medium-rare. Rest 5 minutes before slicing. Slice the duck breast and top each serving with a slice of herb butter. Let it melt over the warm duck. Optional: serve with sautéed greens or roasted cauliflower mash.