1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/4 cup diced onion
1/2 cup chopped green bell pepper
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon dried basil
1 tablespoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon dried oregano
Rinse duck breasts in cold water and drain.
Place duck in a medium saucepan or in a large saucepan with enough water to cover. Bring to a boil, then reduce heat to medium, cover, and simmer for 20 minutes. Remove from heat and let cool.
In a small bowl, combine cream cheese, cream cheese mixture, onion, green pepper, parsley, thyme, Italian seasoning, basil, marjoram, thyme, oregano, salt, pepper and cheese mixture. Mix together and stir until the ingredients are well blended. Cover, and refrigerate overnight.
Preheat the broiler.
Remove duck from refrigerator and place in a large bowl with water to cover. Place duck in a large resealable plastic bag. Place the duck in a cold oven preheated to 275 degrees F (135 degrees C).
When duck is cooked, remove from saucepan and place in a shallow baking pan. Place a layer of duck cream on top of the saucepan and place the saucepan next to it, or a layer of duck on top of the saucepan. Pour the 1 1/2 cup of warm water over all and heat gently.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven, peel, and drain.
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