Epicurious.com
Duck Breast with Fennel and Rosemary
1 duck
6 cloves of garlic
2 tsp fennel seed
1 tsp chopped fresh rosemary
1 tsp olive oil
parsley
Take neck and giblets out of duck. Rinse duck well. Mix garlic, herbs and oil together. Rub mixture on outside of duck and stuff rest inside with a couple pieces of parsley. Roast at 425 degrees for about 2 hours. Check with meat thermometer to 185 degrees.
6-8