Marinated Duck Breast with Sauted Potatoes
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup red wine or balsamic vinegar
- 4 sprigs fresh rosemary, 1 needles removed, 3 whole sprigs
- 2 sprigs fresh thyme
- Coarse salt and freshly ground pepper
- 1 boneless magret duck breast, halved, rinsed, patted dry, and skin scored in a 1-inch crosshatch pattern
- 2 medium Yukon gold potatoes, cut into 1-inch pieces
- 2 cloves garlic, chopped
- 4 cloves garlic, unpeeled
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