Duck breast done in a cast-iron skillet is more flavorful than chicken, and using my at-home method, it’s a snap to make. I serve this duck breast over salad greens with an Asian dressing I make up out of my head, throwing together a little soy sauce, rice wine vinegar, chopped scallions, a squeeze of lime juice and toasted sesame oil. I just keep sticking my finger in it until I think: that’s pretty good.
—Faith Middleton
Photo: Pixabay.com
The secret to getting a thin crispy skin on the duck, without all the fat and smoke, is rendering out the fat first and putting the skillet in the oven for a little while. I don't like to grill duck because the fat burns and the meat doesn't cook evenly. Supermarket duck breasts are fine. Just defrost them in the fridge if they're frozen.
| Servings |
| 4 people |
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The secret to getting a thin crispy skin on the duck, without all the fat and smoke, is rendering out the fat first and putting the skillet in the oven for a little while. I don't like to grill duck because the fat burns and the meat doesn't cook evenly. Supermarket duck breasts are fine. Just defrost them in the fridge if they're frozen.
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Instructions
- Preheat the oven to 350. Score the duck breast skin in a criss-cross pattern with a sharp knife, trying not to cut into the meat. (If you do, so what.) Salt and pepper the breasts.
- Place 1 tablespoon of oil in the cast iron skillet and heat it on medium high on the stove-top. When the oil is shimmering, add the duck breasts to the pan, skin-side down. Let the breasts sit there until the fat is released and the skin becomes quite crisp. Resist the temptation to move the breasts unless you get the idea that they're burning.
- When the skin is fully crisp, pour off the duck fat into a glass container, let it cool, and save it in the freezer for fried potatoes on another day. Using potholders, place the pan in the oven for about 10 to 15 minutes. (Breasts should remain skin-side down.) Remove the pan and let the duck rest for ten minutes. Slice the breasts and serve over greens with either an Asian dressing or vinaigrette.
Recipe Notes
If you don't want Asian dressing, you can always add a dollop of your favorite jam to the skillet after removing the duck breasts at the end. Add a tablespoon of butter, maybe a splash of wine and simmer for a couple of minutes. Stir and pour the pan sauce over the breasts.
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