Stuffed Duck Breast

Can't say I'm a huge Mark Bittman fan but I definitely don't dislike him either.
But with his recent article about Duck Breast, he earned back a few points on the scoreboard. 

Basically, take a Duck Breast. (ideally a Magret or the breast of a Muscovy)
Score the skin, and slice a pocket in between the meat. 
Stuff it with garlic, rosemary, fennel, and salt and proceed to pan sear it for 10 minutes on med. high.
Flip and put in a hot over for another 3 to 4 minutes. 
Take out and let sit for 5 to 8 minutes.
Slice and serve. 

What could be easier.  It's kind of fancy, it tastes really good, and not much prep, cooking time or clean up needed.