Rick--
It's the combo of dry and moist ingredients (finely minced) and the lack of salt that make these sorts of mixes work. I do several similar to this (for chicken breasts, pork loin steaks, beef steaks) and they're great for pan-frying. You can use brined meats, if you wish, but pat thoroughly dry before rolling in the mix. If not using brined meat (I didn't for this cook) salt after slicing for serving.
For duck breasts, use skinned breasts trimmed of all fat.
1 c minced fresh parsley leaves (mince well; ball up in a paper towel and squeeze to extract as much water as possible; dump on the cutting board; fluff)
2 T minced lemon zest (a Microplane grater is perfect (if available) since it yields such light zest--or use a clean wood rasp with a light touch)
1 1/2 t coarsely ground black pepper
2 t crushed green peppercorns (quality greens can be crushed with your fingers)
2 T minced or garlic-pressed garlic
1 heaping T dried thyme (crush with your fingers)
2 t minced fresh rosemary
This makes enough for 4 duck breast halves.
Mix well with a fork in a wide, shallow bowl. Meanwhile, heat a large saute pan on high. Roll the duck breasts in the mix patting the mix on so that all that can be applied is.
Swirl a couple T of evoo in the hot pan, reduce the heat to medium, add the breasts, and cook without disturbing for a minute or so. Shake the pan to dislodge the breasts and continue cooking, turning twice or thrice, till the mix has crisped and the breasts are medium-rare to medium (about 10-12 min for store-bought breasts). Remove to a cutting board, tent with foil, and rest 5 min; slice thinly on the bias, salt lightly, serve.
I highly recommend making stock of at least the wings and neck (or the back) and reducing that to build a sauce.
