Stuffed Duck Breasts Sienese Style (Ducketta)

• 2 boneless duck breast halves
• 2 to 4 garlic cloves, finely chopped
• 2 teaspoons fennel seeds, crushed
• 2 teaspoons chopped fresh rosemary
• 1/4 cup freshly grated Parmesan
• Extra virgin olive oil, as needed
• Salt and black pepper to taste

1. Heat oven to 400 degrees.
2. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end.
3. In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like.
4. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible.
5. Sprinkle breasts with salt and pepper.
6. Heat heavy, large, ovenproof skillet over medium-high heat.
7. Add duck breasts skin side down and cook until nicely browned, about 10 minutes.
8. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare.
9. (An instant-read thermometer inserted into meat should read about 125 degrees.)
10. Remove duck to a cutting board and let rest for 10 minutes.
11. Carve on the bias into 1/2-inch pieces; serve with pan juices.

garlic, fennel seeds, fresh rosemary, freshly grated parmesan, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1017393 (may not work)