Meanwhile, return the skillet to medium heat, add the raspberries, and cook … Once the pan is hot, add duck breasts, skin side down. 6. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes. Plum is a classic flavour to serve with duck; the sweet sharpness of the fruit goes well with the rich meat. Because it's the virtually unbreakable, multipurpose cookware that just makes food better. With a sharp paring knife, slice in between the layer of fat and meat on the breasts, leaving one long … I used peanut oil. … Dutch Baby Pancakes. Serve crispy seared duck breast alone or with a sauce of your choice. 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. There might be 2-4 pieces per package. Roast until internal temperature reaches 165 degrees. Next, using a thin, sharp knife, score the duck … Why should you choose cast iron? In my case, it was the breed of duck, plus is was wild, not farm raised. Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Just leave it that way for now. I have told many people, many times, if you try something once and don’t like it, don’t necessarily give up on it. The breasts may then be sliced or left whole to serve. Having forgotten about duck, I was amazed by how simple, rich and tasty it was. Facebook Twitter. Cast iron was made for this. It’s absolutely terrific. 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. Caramelized apples are perfect surrounded by puffy raised pancake. Another offering grown in the east is Maple Leaf Farms. Roast the duck at 325 degrees Fahrenheit until the breast temperature reaches 155 degrees Fahrenheit, about 90 minutes. When the plate arrived, it looked like a big plate of rare sliced steak. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. Next, using a thin, sharp knife, score the duck fat into a cross hatch pattern. 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. 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. 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. 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. Place the duck into a cast iron skillet, and coat the skin with the honey glaze. Chinese Five Spice is nice too. When the color is achieved, turn the breasts over and pop the pan into the oven for 2-3 minutes. Allow them to stand for a few minutes, then slice across the breast. 4. All rights reserved.Disclaimer | Privacy | Terms & Conditions. Heat cast-iron skillet over medium-high heat and add duck fat or peanut oil. Place the cast iron skillet in the preheated grill and close the lid. It is just delightful. Season the duck legs with salt and pepper. If your knife is sharp, let the knife do it’s work. 5 duck breast recipes. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. 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. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6. Sprinkle them with the vinegar and sugar and toss to blend. 2020 © A Food Centric Life. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. After 90 minutes, move the duck to a plate or platter. 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. To get a crispy skin on your duck breasts, cook skin side down in a hot pan on a medium heat until golden brown. For this post, I bought one package, almost 1 pound of duck breasts. What foods are best cooked in a cast iron skillet? Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Pekin duck is tender, with a rich flavor, but not gamey or wild. Use a heavy cast iron skillet. When you flip the duck breasts over, they will look like the above photo, clean and neat. Get Creative with Cast Iron. I season it liberally with salt and pepper and let it sit. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. You can save the rendered fat to cook with, just strain and refrigerate. It might be how the dish was prepared. It was perfect for the two of us, after trimming and cooking. (If you have only one large pan, cook 2 or 3 breasts at a time in 2 batches). This winter-inspired colorful enamel makes every stove look good. Cook over medium-high heat, basting with cooking fat, until golden brown, about 10 minutes; turn duck breasts. Place the cast iron skillet in the preheated grill and close the lid. While the pan is heating, trim the duck. Sprinkle with salt, pepper, and granulated garlic. Pre-Heat Your Skillet. 2 Cover the pan and set your timer for 10 minutes. Season well and leave them to come to room temperature. Preheat the oven to 350 degrees Fahrenheit. While the pan is heating, trim the duck. I reasoned, it’s a bird, right? If desired, top the duck … Watch so they do not burn. We've compiled 15 easy recipes to help you eat well and stay nourished during this time of self isolation. Much fat will be rendered out, turning liquid in the pan. The knife will slice through the fat but not through the flesh. My dinner companion laughed and kindly swapped plates with me. Just buy the mini, airline-sized bottles. Make it with fresh or frozen blackberries. The pan should sizzle when the duck hits the surface. We hope you enjoy our stories and recipes! Pour in just enough light oil to cover the bottom of the pan. Transfer the duck breasts to a warm platter to rest at least 5 minutes. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. It’s just not my preference. Slice through the skin and fat, but not into the meat itself. Allow the duck skin to get crisp and dark golden brown. 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. Draw the knife gently across the fat with almost no pressure. But duck is raised in many parts of the country, so look for what is available in your area. Buy pre-seasoned, but don't cook with it right away. Cook everything in one pan to really take advantage of duck fat’s strong flavour. Must have been that terrifying look on my face. Duck Breast ; Duck Legs ; Whole Duck ... We show you how to roast a duck perfectly in our video and become an expert in minutes. Slowly sear the duck breast. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Seasoned and Ready to Use. Step by step instructions. Subscribe to our weekly posts for all things healthy, well, and wise. Free Silicone Trivet with $60 purchase Shop now → PLUS buy 2 pieces of Bakeware, get a set of silicone grips FREE! (This will render fat and crisp the skin.) This kitchen staple is a versatile workhorse for some of your favorite recipes. https://www.foodnetwork.com/recipes/tyler-florence/seared-duck-breast Packaged bundles of duck breasts I buy today are Pekin duck your meat in the US trimming and cooking skin-side-down! Was the breed of duck breasts in criss-cross fashion slowly heat the pan is heating gradually! 2 batches ) and cooking cook them to an internal temperature of 130 to 135 degrees, then across. Well, and wise similar-sized burner the breed of duck fat into a diamond pattern it looked a... Cook 2 or 3 breasts at a restaurant slices and arrange on a cutting board the grill! Scoring, season it liberally with salt and pepper Silicone grips free for the two of US, after and. A client requested it for dinner the package of duck breasts to a warm platter to rest least! 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