Duck Breast with Fennel and Rosemary
(Petto di Anatra ‘Porchettata’) Place duck breast fillets skin side down on the surface. Season with salt and pepper. Mix remaining ingredients in a small bowl, then press onto breast meat. Press the two fillets together, flesh side down, and wrap tightly with kitchen twine. Preheat oven to 175 degrees Celsius. Brown duck breasts in … Read more