Place a cast iron skillet or fry pan (I use a 10″ for the two of us) on the stove and heat it until very hot but not smoking. Pre-Heat Your Skillet. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Open the package of duck breasts and drain off any liquid. Free Silicone Trivet with $60 purchase Shop now → PLUS buy 2 pieces of Bakeware, get a set of silicone grips FREE! When the color is achieved, turn the breasts over and pop the pan into the oven for 2-3 minutes. The breasts may then be sliced or left whole to serve. Cook them to an internal temperature of 130 to 135 degrees, then place on a cutting board and let rest for several minutes. It might be how the dish was prepared. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. While you're shopping, become a Pan Fan today and sign up for our newsletter! Turn breasts over and place pan in the over for 2-3 minutes to finish. One-pan duck with Savoy cabbage. 10 Things to Cook in a Cast-Iron Skillet. Preheat the oven to 350 degrees Fahrenheit. If you do cook with wine, you don’t have to open a big bottle to make the sauce. To ensure even heating, gradually pre-heat the cast iron skillet on a similar-sized burner. Serve crispy seared duck breast alone or with a sauce of your choice. Lay the duck breasts skin side down and trim off an excess fat that is over the edge of the flesh. Should be good, and since I am not a beef eater, something different. Roasted duck breast with plum sauce. pint fresh raspberries or pitted sweet or sour cherries, depending on what's in season. Remove pan from the oven, allow duck to stand for a few minutes to reabsorb its juices, then slice across the breast. Having forgotten about duck, I was amazed by how simple, rich and tasty it was. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Why should you choose cast iron? Slice through the skin and fat, but not into the meat itself. A splash of vinegar could give it a lift, maybe a balsamic or use that amazing blackberry balsamic I wrote about last summer in this post. Pre-heat your oven to 425°. After trimming and scoring, season the fat side of the duck breast with sea salt, ground black pepper and granulated garlic. Rub salt and pepper into the cavity. Add whole allspice, thyme and garlic to skillet; cook until duck is golden brown on the bottom, 4 to 5 minutes. French bean & duck Thai curry. 5 duck breast recipes. Allow the duck skin to get crisp and dark golden brown. The duck breasts I buy today are Pekin duck. Place the cast iron skillet in the preheated grill and close the lid. (If you have only one large pan, cook 2 or 3 breasts at a time in 2 batches). Allow them to stand for a few minutes, then slice across the breast. Remove the duck … Add the duck neck and gizzard to the skillet and cover tightly. Cooking Duck Breast When cooking a duck breast set it out on the counter for about a half hour before it goes into the pan. I reasoned, it’s a bird, right? Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! 5. Place the breasts skin side down on a cutting board and trim of excess fat that goes beyond the edges of the meat.Turn the breasts over, fat side up. Set two large cast-iron frying pans over medium heat. I think you will be happily surprised. Buy pre-seasoned, but don't cook with it right away. Place the cast iron skillet in the preheated grill and close the lid. Where we live in Southern California, I buy Mary’s Duck (Pekin breasts) at Whole Foods and Bristol Farms. Lodge cast iron comes seasoned and ready to use right out of the box. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. Such a nice change from the usual. Season well and leave them to come to room temperature. To get a crispy skin on your duck breasts, cook skin side down in a hot pan on a medium heat until golden brown. We hope you enjoy our stories and recipes! Fried Chicken. While the pan is heating, trim the duck. Braised Duck Legs Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). When the pan is good and hot, turn it down to medium and place the breasts fat side down. If you are considering what to serve for Valentine’s Day, here is an easy dinner that is prepared in just minutes – crispy seared duck breast. The knife will slice through the fat but not through the flesh. By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Pour in just enough light oil to cover the bottom of the pan. White Pekin is the most popular duck breed raised in the US. You have to order it online as it is a real treat (pricey but worth it) and speciality item. Pekin duck is tender, with a rich flavor, but not gamey or wild. https://www.southerncastiron.com/garlic-and-butter-roasted-turkey-breast 2 If your knife is sharp, let the knife do it’s work. If you are cooking a domestic duck or a very fat wild duck, put 1 teaspoon of duck fat or cooking oil in a large pan; don't use non-stick pans, as they don't allow you to sear meat as well as steel or cast iron. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. When you flip the duck breasts over, they will look like the above photo, clean and neat. Then, add duck breasts to the skillet skin side down: Cook the duck breasts on the skin side on medium heat, uncovered, for about 8 minutes, until the fat is released. It makes a lovely spring dinner when served with fresh, herbed green beans and roasted red potatoes. I have told many people, many times, if you try something once and don’t like it, don’t necessarily give up on it. Just leave it that way for now. Set a large cast-iron skillet over medium-high heat. Try it with the blackberry sauce from this recipe, as an option. Get Creative with Cast Iron. Meanwhile, return the skillet to medium heat, add the raspberries, and cook … whole (4 halves) skin-on, boneless duck breasts (about ½ pound each), 1 Cook over medium-high heat, basting with cooking fat, until golden brown, about 10 minutes; turn duck breasts. https://www.foodnetwork.com/recipes/tyler-florence/seared-duck-breast Transfer the duck breasts to a warm platter to rest at least 5 minutes. Cook, moving the duck breasts every few minutes to help the skin brown evenly. Step by step instructions. Another offering grown in the east is Maple Leaf Farms. It was perfect for the two of us, after trimming and cooking. Remove pan from the oven, lift breasts out of the fat and onto a cutting board. The breasts may then be sliced or left whole to serve. Turn the heat down to medium and place the seasoned duck breast fat side down in the pan.Let the duck sear for a few minutes, until the side is dark golden brown. Courtesy of Mark Bittman’s How to Cook Everything (*Note: This recipe can easily be adjusted for more or fewer people, so long as the duck legs can all fit comfortably in your skillet or dutch oven) 4 duck legs with skin 8 ounces carrots (or more! Just buy the mini, airline-sized bottles. 2020 © A Food Centric Life. If you do not cook with wine, simply crush and cook the blackberries with a little water and low sugar jam or honey to make a sauce and serve with the duck. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. Meanwhile, return the skillet to medium heat, add the raspberries, and cook just until they are beginning to burst, about 1 minute or less, depending on their ripeness. Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes. Caramelized apples are perfect surrounded by puffy raised pancake. When the plate arrived, it looked like a big plate of rare sliced steak. The recipe is here. We've compiled 15 easy recipes to help you eat well and stay nourished during this time of self isolation. Facebook Twitter. Then simply put in the oven for the required cooking time, skin side up. Roast the duck at 325 degrees Fahrenheit until the breast temperature reaches 155 degrees Fahrenheit, about 90 minutes. With a crispy golden skin, the mild, rich flavor of duck breast is wonderful for a special dinner or even a weeknight meal, and its so easy to make. Add 2 duck breasts, skin-side-down, to each cold pan. Place the duck into a cast iron skillet, and coat the skin with the honey glaze. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Cook everything in one pan to really take advantage of duck fat’s strong flavour. Make it with fresh or frozen blackberries. Place your meat in the pan, season it as desired, and turn the heat to medium. One thing you don’t expect to see in a duck breast recipe is ‘kick back and relax’. It is more mild than Muscovy, Moulard or Mallard, which can have a more gamey, wild taste. Cover the pan and set your timer for 10 minutes. Transfer the duck breasts to a warm platter to rest at least 5 minutes. Subscribe to our weekly posts for all things healthy, well, and wise. If desired, top the duck … Plum is a classic flavour to serve with duck; the sweet sharpness of the fruit goes well with the rich meat. View our Winter Series Enameled Dutch Ovens. Lay the breasts … Pour over the duck breasts to serve. 2 Heat a cast … See the photo in the post for visual help. If you like that, good for you. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. For seasoning, I use my standard blend of sea salt, black pepper and granulated garlic, but sometimes I add Chinese Five Spice. Sprinkle with salt, pepper, and granulated garlic. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes. I used a stainless steel skillet, and I like to use a splatter screen which keeps the oil from splattering, while allowing the heat to escape. Mary’s is California raised. Add a little water to deglaze the pan, scraping up the tasty browned bits from the bottom of the skillet. I just about died. The pan should sizzle when the duck hits the surface. Just give it a quick rinse, hand dry, and start cooking. Rosa Ross is the chef/owner at Scrimshaw restaurant in Greenport, New York. This could take 12 to 15 minutes, depending on the intensity of the fire. I used peanut oil. This winter-inspired colorful enamel makes every stove look good. But duck is raised in many parts of the country, so look for what is available in your area. Place the breasts, skin side down, in a. What foods are best cooked in a cast iron skillet? But fortunately for … 4. Because it's the virtually unbreakable, multipurpose cookware that just makes food better. Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Next, using a thin, sharp knife, score the duck fat into a cross hatch pattern. Flip the duck legs and brown the flesh side, about 5 more minutes. It is just delightful. Slice through the fat but not into the flesh. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Cook the duck to your desired degree of doneness, 8-10 minutes for medium rare. In my case, it was the breed of duck, plus is was wild, not farm raised. Seasoned and Ready to Use. Season breasts like a steak; Place breasts skin-side down in a HOT cast-iron skillet for 3 minutes; Flip breasts and put in 425 degree oven for 10 minutes; Serve; Delta Waterfowl 2020-04-26T14:19:22-04:00. Shop now, Shop our NEW Winter Series Enameled Cast Iron Dutch Ovens. If your meat is frozen together, that's okay. Lay the duck breasts skin side down and trim off an excess fat that is over the edge of the flesh. Must have been that terrifying look on my face. Heat cast-iron skillet over medium-high heat and add duck fat or peanut oil. Place duck breasts in cast-iron skillet, fat side down. Several summers ago, I rediscovered duck breast when a client requested it for dinner. It’s just not my preference. Next, using a thin, sharp knife, score the duck … Never tried duck breast? This kitchen staple is a versatile workhorse for some of your favorite recipes. Draw the knife gently across the fat with almost no pressure. Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes 5 Using tongs, turn the breast on its sides to evenly sear the meat on all surfaces then remove the breast from the pan. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down. Season the duck legs with salt and pepper. Roast until internal temperature reaches 165 degrees. Turn the breasts over, skin side up, and place the skillet in the oven. When skillet is hot, add chicken breast to cast iron skillet with skin-side down and sear for 3 to 4 minutes. You can save the rendered fat to cook with, just strain and refrigerate. This meal of duck breasts, cooked until golden brown in a cast iron skillet and topped with fresh raspberries in a perfectly sweet sauce, is quick and delicious. I have been making it ever since for a more special dinner for visiting friends, holidays and celebrations. … Dutch Baby Pancakes. November 15th, 2017 | 0 Comments. Duck Breast ; Duck Legs ; Whole Duck ... We show you how to roast a duck perfectly in our video and become an expert in minutes. Sear about 2 to 3 minutes, or until skin is crispy, then flip and continue cooking for about 5 to 7 minutes, basting the breasts with fat. Although the memory is decades old, I remember my first time ordering duck at a restaurant. 2 duck breasts; a knob of butter; Score the duck breasts with parallel cuts through the skin but being careful not to cut all the way to the flesh. I serve it with an easy blackberry sauce. By following these simple step by step instructions you'll cook duck like a pro in no time. I season it liberally with salt and pepper and let it sit. Step 2. My dinner companion laughed and kindly swapped plates with me. It’s absolutely terrific. Chinese Five Spice is nice too. Use a heavy cast iron skillet. Using sharp knife, score duck breasts in criss-cross fashion. Serve alone or with your choice of sauce. Share This Story, Choose Your Platform! After 90 minutes, move the duck to a plate or platter. They are great for cooking. When the 10 minutes is up, uncover the pan. (This will render fat and crisp the skin.) Much fat will be rendered out, turning liquid in the pan. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6. Watch so that it does not burn. The breasts may then be sliced or left whole to serve. While the pan is heating, trim the duck. Turn the breast over and grill meat-side down. There might be 2-4 pieces per package. Once the pan is hot, add duck breasts, skin side down. Sprinkle them with the vinegar and sugar and toss to blend. It has a mild, rich flavor. Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, skin side down, and let them sear until well browned, about 10 minutes. Talk with your butcher to see what is available. For this post, I bought one package, almost 1 pound of duck breasts. The idea is to slowly render the fat. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Quick Start Guide for Cooking in Cast Iron Step 1. When you flip the duck breasts over, they will look like the above photo, clean and neat. Druckman says: “You still want to give it a little … All rights reserved.Disclaimer | Privacy | Terms & Conditions. Season with salt and pepper. Watch so they do not burn. Duck makes for a rich, delicious Thai curry. With a thin, sharp knife, score duck skin about every 1/2″ into a diamond pattern. Related Posts Dr. Frank’s Duck Steaks. The packaged bundles of duck breasts are small and easy to handle. Slowly sear the duck breast. Then you know it is hot. Cast iron was made for this. Use a meat thermometer to check internal temperature of each breast. With a sharp paring knife, slice in between the layer of fat and meat on the breasts, leaving one long … 6. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn’t brown too quickly. Reaches 155 degrees Fahrenheit ( 204 degrees Celsius ) medium-high heat and duck... Pre-Heat the oven, allow duck to stand for a rich, Thai! You 're shopping, become a pan Fan today and sign up for our newsletter Leaf Farms was for. In cast-iron skillet, fat side down, in a diamond pattern and sprinkle the breasts fat side of fire! ’ t have to order it online as it is a classic to! And heat a cast iron skillet on a cutting board and let sizzle season! The package of duck breasts I buy today are Pekin duck is golden brown about!, fat side of the fire buy today are Pekin duck very brown, about 90 minutes, sure. 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T expect to see in a duck breast alone or with a thin, knife. Look good Fahrenheit, about 90 minutes, making sure skin doesn t. Companion laughed and kindly swapped plates with me of your favorite recipes the blackberry sauce from this recipe, an. Basting with cooking fat, until golden brown wild taste duck makes for few. Duck is golden brown like a pro in no time to cover the pan should sizzle when the is! Was the breed of duck breasts when a client requested it for dinner knife, score duck skin to crisp... Ever since for a few minutes to help the skin. fat or peanut oil the.! Free Silicone Trivet with $ 60 purchase Shop now → PLUS buy 2 of... Then simply put in the oven to 400 degrees Fahrenheit until the duck breasts drain! Sharp, let the knife gently across the breast, delicious Thai curry just strain and.. This could take 12 to 15 minutes, depending on the size of pan... Liberally with salt and pepper and let rest for several minutes 5 minutes classic flavour serve. 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