Duck Fillets Lemon Thyme

Ingredients

• 2 Tbsp finely chopped lemon thyme
• ¼ tsp star anise powder
• ½ Tbsp cracked black pepper
• 4 duck fillets
• 3 Tbsp Cobram Estate Lemon Infused Extra Virgin Olive Oil
• 1 Tbsp sea salt

Method

1. In a medium bowl mix together lemon thyme, star anis and cracked pepper. Add duck fillets and coat the meat well. Cover with plastic wrap and refrigerate until ready to cook.
2. Preheat oven to 200°C.
3. Heat ½ tbsp Cobram Estate Lemon Infused Extra Virgin Olive Oil in a non-stick pan. When hot, place duck fillets, skin down, in pan and cook for 2 minutes. They must not burn.
4. Remove duck from pan and place on a rack, skin up, set over a roasting tray. Sprinkle duck with salt and place in hot oven. Bake for 5 minutes, then reduce oven to 100°C and cook for a further 15 minutes.
5. Slice each duck fillet into 6 pieces. Drizzle the duck with remaining Cobram Estate Lemon Infused Extra Virgin Olive Oil and serve.

Note

This dish is great served with mashed potato.