Tuscan Style Stuffed Duck Breasts (Ducketta)

Heat oven to 375 degrees F.

In a bowl, mix together the garlic, fennel seeds, oregano, basil, rosemary and Parmesan, and add only enough olive oil until the mixture becomes paste-like.

Using a sharp knife, score the skin of the duck breasts diagonally to create a diamond pattern about 1/4-inch apart. Be careful not to cut into the meat of the duck when scoring the fat. Next, cut into the thickest part of the breast, making a one- to two-inch cut. Maneuver the knife inside of the breast to create a pocket the entire length of the breast. Make sure not to poke through the other side of the duck breast.

Using a teaspoon or your fingers, push the herb mixture into each duck breast pocket, making sure the filling is evenly distributed between the four breasts. Weave a wooden skewer through the pocket opening in order to hold the herb mixture in during the cooking process.

Sprinkle breasts with salt and pepper.

Heat a heavy, large ovenproof skillet over medium-low heat. Add duck breasts skin-side down, and sear until fat is nicely rendered out and skin is browned and crisped, about 8-10 minutes. Turn meat over and transfer skillet to oven. Roast for approximately 8-10 minutes for medium-rare or 12-14 minutes for medium-well.

NOTE: Chef recommends cooking the duck breast to 135 degrees F. USDA recommends and requires poultry to be cooked to 165 degrees F, as consuming raw or undercooked meats or poultry may increase your risk of foodborne illness.

Remove duck to a cutting board and let rest for 10 minutes. Remove the wooden skewer from the breast, and slice on a bias into 1/2-inch thick pieces.

Serve with any remaining pan juices that have been skimmed of fat, with a light demi glace or au natural.