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Garlic Roasted Duck Breast

"Duck breast. Pan seared, then roasted with garlic and rosemary."

Ingredients :

1 (6 ounce) skin-on duck breast
2 cloves garlic, reduce into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Instructions :

Prep : 10M	Cook : 1M	Ready in : 28M

Place duck breast pores and skin side-down on a cutting board. Cut a small slit from top to backside, 2/three of the way through the duck breast. Season with salt and pepper.
Preheat oven to 400 degrees F (2 hundred ranges C).
Heat a skillet over medium-high warmness. Place duck breast skin facet-down in the hot skillet; cook till browned, approximately 30 seconds. Flip and repeat on the opposite facet.
Transfer duck breast to a clean paintings floor, skin-facet down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; pinnacle with final garlic strips. Place skin aspect-up in a baking pan.
Bake inside the preheated oven until an instantaneous-study thermometer inserted into the middle reads 120 ranges F (50 stages C), about 10 minutes. Cover with aluminum foil. Let relaxation for 5 minutes before cutting.

Notes :

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