DUCK: This is a simple but pretty fool-proof recipe to follow.

ROASTED DUCK BREASTS:



4 medium-sized duck breasts, skin on

4 cloves garlic, cut into wedges

salt and freshly-ground pepper

2 tbsp. olive oil

4 tbsp. Dijon mustard

2 eggs, beaten

1 cup fine bread crumbs



Preheat oven to 375 degrees F.

Rinse and pat dry duck breasts thoroughly. Make a few small incisions through the skin into the meat of each breast and insert 1 garlic wedge into each incision. Rub duck breasts with salt and pepper to taste.

In a large non-stick skillet placed over medium-high heat, heat oil until hot. Place duck breasts, skin-side down, into hot oil. Sear meat in batches for 4-5 minutes per side to brown. Remove from pan and pat dry thoroughly with paper towels; then brush duck breasts on both sides with the mustard.

Dip each duck breast into the beaten egg, and then dredge it in breadcrumbs. Arrange duck breasts, skin-side up, in a baking dish and roast in oven for 20-25 minutes, or until desired doneness.

Slice each breast into slices to serve.