Easiest Duck Breasts in a Skillet
Servings
4people
Servings
4people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.