Duck Breast with Fennel and Rosemary

Rating: 3.0 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



(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 a medium-hot frying pan until browned around the edges. Drain fat, place breasts with roasting pan in oven for 25 min. Rest duck on countertop for 100 mmin, carefully skim fat from roasting pan.

Cut out thread around duck roll, cut into slices, drizzle with gravy from roasting pan and place on table.

Tip: Feel free to use better olives – it pays!

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