Duck Breast with Herb Toothpaste Glaze

1Preheat your oven to 400°F (200°C).

2Pat the duck breasts (2) dry with paper towels and score the skin in a crisscross pattern, being careful not to cut into the meat.

3Season the duck breasts (2) generously with salt and black pepper on both sides.

4In a small bowl, combine the rosemary, thyme, parsley, minced garlic (2 cloves), honey (1 tablespoon), Dijon mustard (1 tablespoon), and olive oil (1 tablespoon). Mix well to form a paste.

5Rub the herb paste evenly over the scored skin of the duck breasts (2), ensuring it gets into the cuts.

6Heat a large ovenproof skillet over medium-high heat. Place the duck breasts (2) skin-side down in the skillet and sear for about 5-6 minutes, or until the skin is crispy and golden brown.

7Flip the duck breasts (2) over and transfer the skillet to the preheated oven.

8Roast the duck breasts (2) in the oven for about 8-10 minutes for medium-rare, or longer if you prefer them more well-done.

9Remove the skillet from the oven and let the duck breasts (2) rest for 5 minutes before slicing.

10Slice the duck breasts (2) and serve with your choice of sides, such as roasted vegetables or a fresh salad.