Ingredients 2 duck breasts 1 thyme sprig, finely chopped 1 Rosemary Sprig, finely chopped Oil – to grease Sea salt, crushed – enough to season Method Score the skin of the duck breasts with a sharp knife and season well with the thyme, rosemary, salt and pepper. Heat a a very small amount of oil in a non-stick frying pan, and place the duck breasts in, skin-side down. Fry for 6-7 mins. Bast the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done. Serve with Dauphinoise Potatoes and Thyme Buttered Cabbage Love ❤️ Follow Me! Bloglovin | Pinterest | Instagram | Twitter Share this: Like this: Like Loading…

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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