Roast Duck Breast - Robert Sinskey Vineyards & Wilding Farm
Roast Duck Breast These duck breasts are simply roasted with salt and pepper and, if you like, a bit of thyme.
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Cooking tools:
- Cast iron skillet
- Carving knife
- Paring knife
- Tongs
- Pepper mill
- Cutting board
- Dish
- Stove
- Plate
Ingredients
- 2 large half duck breasts, 8 ounces each
- Kosher salt
- Freshly ground black pepper
- Thyme (optional)
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