Combine breadcrumbs with garlic, parmigiano, toasted ground fennel seeds, rosemary, lemon juice, melted butter and lemon zest. Season with salt and pepper.
Using a small sharp knife, carefully make an incision into the duck breast meat starting from one end moving through the center to the opposite end of the breast. You do not want the opening to be completely through the breast, however ¾ way open is ideal. Using your fingers or a piping bag, stuff 3-4T of stuffing per breast.
Using a medium size sauté pan slowly heat the pans for 5 min until warm. Do not place any fat in the pan (the duck has enough fat in the skin that you will not need any additional). Place duck breasts skin side down and slowly render the fat for 15 minutes. Continue to pour off fat until duck breasts are golden and crispy.
Finish skin side up in a 350-degree oven for 10-12 min until stuffing has started to melt. Rest for 5 min. then slice in half and serve skin side up.
Recipe courtesy of: Chef Natalie Niksa, La Saison
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