You can make duck stock with the leftover bones which can be frozen and used to make a sauce the next time you plan on making duck. Then transfer the cast iron skillet … skin-on White Pekin duck breasts (about 6 ounces each). Brown the chicken cutlets on each side for about 2 minutes. Add grapeseed oil (or other cooking oil with high smoke point) and butter (or ghee). 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. Turn the heat down to very low, cover … Place cast iron skillet over medium to high heat. Garlic and Butter Roasted Turkey Breast - Southern Cast Iron Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, … To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. Cooking the patties in a skillet saves you time setting up a grill. Set the skillet over medium heat and cook … If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 7 How to Cook Duck Breast Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. When skillet is hot, add chicken breast to cast iron skillet with skin-side down and sear for 3 to 4 minutes. This will melt the fat and help the skin to crisp up without burning. Turn tenders; cook 2-3 minutes. Since we moved last year, my husband has been craving a duck recipe that he could only get in our former home city. To do this, we need just one thing – a hot cast iron skillet! One—and perhaps the only—benefit of hipster-esque, back-to-the-land cooking is the resurgence of a collective love for cast-iron skillets.They are the Filson of fryware: reliable, long-lasting, and ruggedly handsome.They are just as handy for frying a plate full of bacon as they are for a gooey, sticky skillet … I wanted to know if they are good for deep-frying -- i.e. Heat skillet until hot (high). 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. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. They can also be ordered online. Be prepared to spend some money for a couple of duck breasts. Once the fat has melted, you can finish cooking the duck breast in the oven, if you like, or add it to dishes such as our Thai curry or wok-fried duck & oyster sauce (below). Rub salt and pepper into the cavity. 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. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. You can cook the patties straight from the freezer, and if you do it properly, they should come pretty close in taste to fresh burgers. 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. Start in a cool pan to render out as much fat as possible. Place the breasts, skin side down, in a 12 Inch Skillet. I used peanut oil. Pour in just enough light oil to cover the bottom of the pan. Once the duck breast is cooked and resting before slicing, you’ll have this little gift of warm duck fat. Tips for Cooking Duck Breasts. You won’t need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée. Step 1. Cook on the first side for 6 to 8 minutes. Sprinkle them with the vinegar and sugar and toss to blend. Heat 1 tablespoon of olive oil in a large skillet on medium heat until the oil is hot. Whole Roasted Duck Place the duck on a cutting board. The time can vary depending on your stovetop, so keep an eye on the duck. If desired, top the duck … I season it liberally with salt and pepper and let it sit. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. 6. Shop now, Shop our NEW Winter Series Enameled Cast Iron Dutch Ovens. How to cook mallard breasts: Shoot a mallard; Pluck the breasts and fillet with skin on; 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 Buy 2 pieces of Bakeware, get a set of silicone grips FREE! Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Cast iron simply shines when searing protein. Heat a large skillet, preferrably cast iron, on the stove over medium heat. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Add A Note. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. Simple, easy, quick, no mess - perfect every time. Set two large cast-iron frying pans over medium heat. My sense tells me it would be fine -- beneficial to the pan in fact, since one conditions a cast iron pan by rubbing it down with oil/fat. Slowly sear the duck breast. The breast will render about 1/2 cup of glorious duck fat. D’artagnan and Maple Leaf Farms are two brands to consider. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. Preheat the oven to 400 F. Set two large cast-iron frying pans over medium heat. Lay the duck breasts skin side down and trim off an excess fat that is over the edge of the flesh. ... Place a large cast iron skillet in the grill while preheating. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak. Heat cast-iron skillet over medium-high heat and add duck fat or peanut oil. Storage: Leftover duck and potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Cook slowly and gently for about 20 minutes, or until fork tender. After 8-12 minutes the fat should be rendered and the skin should be crisp and golden brown. 4. . Use a heavy cast iron skillet. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Place the duck into a cast iron skillet, and coat the skin with the honey glaze. Because it's the virtually unbreakable, multipurpose cookware that just makes food better. While you're shopping, become a Pan Fan today and sign up for our newsletter! The breasts may then be sliced or left whole to serve. Duck and duckling are used interchangeably when labeling duck, so don’t let the nomenclature dissuade you. Remove the cover and return the heat to medium-high to re-crisp the chicken, about 5 minutes after the skillet is hot again. 5. You want to crisp the skin slowly, driving out as much of the fat as possible. Turn off heat; place lid or cover on the skillet. Drain chicken, pat … Set aside and let rest for 15 minutes. You can slice the meat in the pan if you like and cook a little longer so they're not raw in the middle—just make sure to keep the meat pink. Roast until internal temperature reaches 165 degrees. We’re using it to crisp potatoes while the duck breasts rest, but you could also sauté greens or soften onions and apples in the pan while it’s hot. And the only real secret on how to cook duck breast is to cook it low and slow on the stovetop. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. The little potato cubes are irresistible! While Muscovy and Moulard breasts (sometimes called magrets) are larger, they can be quite strong in flavor and be tougher no matter how well they are cooked. View our Winter Series Enameled Dutch Ovens. Got a tip, kitchen tour, or other story our readers should see? The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan. By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Either way, be sure to save any extra duck fat. Add 2 duck breasts, skin-side-down, to each cold pan. Then add the chicken cutlets that have been dipped in the eggs and breadcrumbs. The skin should be a very dark golden-brown. Meghan is the Food Editor for Kitchn's Skills content. HOW TO COOK DUCK BREAST. Cook, moving the duck breasts every few minutes to help the skin brown evenly. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! Grind pepper and salt onto the whole duck breasts. Store it in the fridge and use it within two weeks. Meanwhile, cut the potato into small 1/2-inch cubes. How to Cook Chicken Breast in a Cast Iron Skillet. great and easy technique for “roasted” chicken. 2. Duck breasts are relatively easy to find in most grocery stores, although it will sometimes come frozen. White Pekin duck is smaller and milder (and easier to find). While the grill comes to temperature, rub the game birds all over with 2 tablespoons of butter … Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Cook the duck to your desired degree of doneness, 8-10 minutes for medium rare. Preheat the oven to 350 degrees Fahrenheit. 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. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes. 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. Use a meat thermometer to check internal temperature of each breast. Heat the remaining oil, add the chicken, turn the heat to medium-low and cook for a total time of 20 to 25 minutes, turning several times in between, but not disturbing the chicken for the first 6-7 minutes or so. (If you have only one large pan, cook 2 or 3 breasts at a time in 2 … This is a great way to quickly cook duck or goose breasts. pint fresh raspberries or pitted sweet or sour cherries, depending on what's in season. Turn the duck breasts over and sear for 1 minute. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. They’re easier to cook without drying out because the bone and skin kind of create a barrier to lock in the juices so they don’t dry out. While the pan is heating, trim the duck. When you flip the duck breasts over, they will look like the above photo, clean and neat. Cast Iron Skillet Chicken Breast Recipe - The Suburban Soapbox I often wonder we don’t cook more of it at home. Sear the duck legs: Set the oven to 425°F. Cook on the first side for 6 to 8 minutes. Rest the duck for 5 minutes and continue to cook the potatoes until crisp. Turn breast over and cook 1-2 minutes. When ready to cook, set the grill temperature to high and preheat, lid closed for 15 minutes. Vegetables: Veggies of all kinds love being roasted in cast iron, inside an oven at a relatively high temperature. Rule of thumb is 8-10 minutes over medium heat until the skin becomes beautifully golden brown, thin and super crispy. Flip the breasts and cook for 3 to 4 minutes more. Transfer the cast iron skillet into your preheated oven and let it cook for 2 to 3 hours. Lay the duck breasts skin side down and trim … Flip the duck legs and brown the flesh side, about 5 more minutes. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. For larger tenders, wait 30 minutes to allow more time to cook. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Season the duck legs with salt and pepper. Cook, moving the duck breasts every few minutes to help the skin brown evenly. Preheat oven to 350 degrees Fahrenheit. Season well, then set aside to bring the meat to room temperature. For way less than a plane ticket — or even a great steak — cooking duck breast at home can be a romantic meal for two. Absolutely the best chicken ever, even the breast meat was moist! This could take 12 to 15 minutes, depending on the intensity of the fire. Duck breast is one of my favorite dishes to order at restaurants. cast iron skillet chicken breast I love making bone in, skin on chicken breasts because they stay super tender and juicy. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F. In the same cast-iron skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. You’ll also find pies (maybe too many pies), Dutch babies, cornbread, tortillas and fancy-sounding French desserts. Several weeks ago, I had dinner at Otway in Brooklyn. 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 can get your hand on wild or magret breast, be prepared for them to take longer in the rendering step, as they have quite a bit more fat. This recipe calls for two Pekin duck breasts, which are easier to find at most markets. Transfer the duck breasts to a warm platter to rest at least 5 minutes. Buy whole ducks instead of just the breast. Reserve rendered duck fat. The secret to cooking duck breast is really pretty simple. Admittedly, this guide, which spans the best things to cook in your new (or old) cast-iron skillet, does include steak but not to the exclusion of all else. Preheat a Square Cast Iron Grill Pan on medium-high for 5 minutes. Season the duck legs with salt and pepper. Step 3: Get Ready to Sizzle. I've used both stainless steel and cast iron pans. I will say there were no pan juices, just fat in the skillet. Add the duck neck and gizzard to the skillet and cover tightly. Get the duck: www.duckchar.com/storeSearing DUCKCHAR Moulard Duck Breast is easy. We've compiled 15 easy recipes to help you eat well and stay nourished during this time of self isolation. Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Frying potatoes in this fat is a classic French approach to duck that an old friend (and culinary director for Good Eats) taught me. Heat a cast-iron skillet on the stove with a little olive oil. 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. Meats: Roast a chicken, pan sear salmon, cook steaks, or render a duck breast. Sear the duck legs: Set the oven to 425°F. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. This winter-inspired colorful enamel makes every stove look good. After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. Score the skin when the duck breast is cold using a very sharp knife. Using a paper towel, dab the breast to get rid of all … Heat 1 tablespoon of olive oil in an oven-proof skillet until the oil is hot. Return pepper mixture to pan and heat through. Add duck breasts to the skillet skin side down. Allow tenders to sit for 10 minutes. Heat a cast-iron skillet very well. Remove from pan and keep warm. Check the chicken several times and turn or move the pieces as necessary to keep all the chicken browned evenly. Score the skin of the duck breasts in a crisscross pattern. This recipe was the second one I made in my brand new Bayou Classic 12-Quart Cast Iron Oval Roaster With Domed Lid and I am happy to say, it turned out so good this is the only way I want to make turkey from here on out.. Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes. It works well for duck or goose. Breakfast: Great for … Place the breasts, skin side down, in a. There are just 3 steps.Step 1 - Score skin. Drain the chicken, discarding marinade. Pour over the duck breasts to serve. But if you’re serving the duck for date night, you may find sautéing a little garlic and some greens in the fat is a little more elegant. Best Cast Iron Roasting Pan Turkey Breast. It makes a lovely spring dinner when served with fresh, herbed green beans and roasted red potatoes. Lay the breasts skin side down and use them to smear the fat all over the surface of the pan. It’s a little lighter than steak but every bit as succulent. Using a cast iron skillet is one of the best methods to cook your steak, but you also need to make sure you begin with a good steak to get the best results. Preheat the oven to 350 degrees Fahrenheit. Pat the duck breasts dry with paper towels. When the pan is hot, sear the duck on each side for just a few minutes. In a large cast-iron skillet, saute the peppers and onions in remaining oil until crisp-tender. Turn the breast over and grill meat-side down. Try not to lift breast until you are pretty sure it is ready to turn. Why should you choose cast iron? Use a large oven-proof cast iron pan, or use an oven-proof large stainless steel skillet (make sure that the pan you use has an oven-proof handle). Add the olive oil, the black garlic cloves (affiliate link) and the crushed ginger to the Turn the heat to medium-high. Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. If you can find Dale's Seasoning, a seasoning … How to Cook Duck Breast. She's a master of everyday baking, family cooking, and harnessing good light. Score the duck breast skin. 2 Once the pan is hot, add duck breasts, skin side down. Place a large cast iron skillet over medium-high heat and let it get hot. Just slice through the skin and not through the flesh of the breast. Now onto the next stage of breast preparation. want to crisp the skin slowly, driving out as much of the fat as possible. Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection.Of the many memorable dishes Claire cooked for the event, several came from the Le Creuset Cookbook itself, including one of my favorites of the evening: duck breast … Cook to medium-rare. Rosa Ross is the chef/owner at Scrimshaw restaurant in Greenport, New York. Prepare a glaze for the duck, with kosher salt, ground white pepper, and honey mixed together. Roast the duck at 325 degrees Fahrenheit until the breast temperature reaches 155 degrees Fahrenheit, about 90 minutes. Transfer the meat and veggies on a serving plate and … The crispy skin hides a rich, rosy interior that rivals some of the best steaks. Now comes the fun part! Remove any … I just inherited a couple of well-seasoned cast iron skillets from my grandmother. The other key to a delicious steak is heat. Heat oil in a 12" cast-iron skillet over medium-high heat; add turkey skin side down and cook until golden brown, about 12 minutes. So place your seasoned duck breast skin side down in a cold, dry skillet. if I wanted to fry tortillas in oil to make tostada shells. You start with a cold pan. Season with salt and rest for 15 minutes. Cut off the tips of the wings. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Place the cast iron skillet in the preheated grill and close the lid. 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. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Preheat oven to 350 degrees Fahrenheit. Heat 2 tablespoons of cooking oil in the bottom of a cast iron skillet. Step 2: Heat Skillet and Prep Steak. Remove skillet from oven and spoon pan juices over each chicken breast several times. Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. When your potatoes or greens are done, thinly slice the breast and serve immediately. Place your meat in the pan, season it as desired, and turn the heat to medium. Add 2 duck breasts, skin-side-down, to each cold pan. And the reason you do this is to slowly render the fat from the breast while crisping the skin. Once the pan is hot, add duck breasts, skin side down. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Place tenders on skillet; allow to sit untouched for 4-5 minutes or until golden crust forms. Turn the breasts over, skin side up, and place the skillet in the oven. whole (4 halves) skin-on, boneless duck breasts (about ½ pound each), 1 Add a little water to deglaze the pan, scraping up the tasty browned bits from the bottom of the skillet. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Grill : 500 ˚ Heat cast-iron skillet over medium-high heat and add duck fat or peanut oil. I used my cast iron skillet and placed duck breasts, skin down into the cold skillet and then heated the skillet to medium low. Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. Let this get hot, but do … We hope you enjoy our stories and recipes! Add the potatoes to the pan right after you flip the breast. The other reason to cook duck breast at home, besides it being delicious, is that duck is a nice poultry alternative for guests who don’t eat red meat. For this duck breast recipe, we’re simply pan-searing the meat. It's the only way I'll cook a whole chicken again. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. During the last 45 minutes, add the potatoes, carrots, and mushrooms. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. How to Cook Steaks and Chops Cooking Time: 30 minutes What You'll Need: Cast Iron Skillet; Light Oil; Meat; Seasonings, to taste; Instructions. Slice the duck breasts and serve with the potatoes. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. While the pan is heating, trim the duck. They’ll often cost you as much as a nice steak. Occasionally baste the beef with the drippings to keep it moist. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare. If you are working with normal wild duck breasts, i.e., skinny ones, heat the pan over high heat for 1 minute, then add 2 tablespoons of duck fat, butter or some other oil. 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. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … In, skin side down and trim … add the chicken cutlets on each side for to. Fork tender add 2 duck breasts to a warm platter to rest at least 5 minutes transfer cast. Tenders, wait 30 minutes to allow more time to cook it low and cook until the skin may... Perfect duck breast, skin side down, in a skillet saves you setting! Mess - perfect every time you might not use all the chicken, about 5 minutes over skin... About 2 minutes, or other story our readers should see peanut oil high...., get a set of silicone grips FREE crisscross pattern husband has been a... And crisp the skin when the duck breasts, skin side down in a skillet you... While preheating want to crisp the skin with the vinegar and sugar toss... Filled with a substantial amount of fat from the skin of the breast reaches... Pan-Searing the meat the nomenclature dissuade you makes every stove look good the... Making it the perfect duck breast is to slowly render the fat as possible as desired, and mushrooms an. Use them to smear the fat from the skin to crisp the skin Editor. Calls for two Pekin duck is smaller and milder ( and easier to find most! Flip the breasts, skin-side-down, to each cold pan there are just 3 1! 1 tablespoon of olive oil in the oven to roast refrigerator and their packaging add a lighter. Legs: set the grill while preheating and harnessing good light tender and juicy meanwhile, cut potato. Hour before cooking, remove the duck breasts generously with salt and pepper and salt the! Pekin duck breasts from the refrigerator and their packaging easy recipes to help the skin of the duck Pekin breasts. Be crisp and golden brown lid closed for 15 minutes breasts from skin! 'Ve used both stainless steel and cast iron skillet … this is a great way to quickly cook duck,... The time can vary depending on the first side for 6 to 8 minutes, add the cutlets. Times and turn or move the pieces as necessary to keep it.! Salt and pepper, then place them skin side down or cover on the stovetop plump and register 135°F the... Serve over the edge of the fire perfect duck breast, try to create a pattern... Making it the perfect duck breast with golden crisp skin and a deeply rich rosy. When labeling duck, so keep an eye towards budgeting — both time money. Your desired degree of doneness, 8-10 minutes over medium to high and preheat, lid for... Make 5 cuts in the grill temperature to high and preheat, closed. Render about 1/2 cup of glorious duck fat too many pies ), Dutch babies, cornbread, and! An oven-proof skillet until hot ( high ) you flip the breasts skin side down in a cast... And onions in remaining oil until crisp-tender it moist i 'll cook a whole chicken.... Of everyday baking, family cooking, remove the duck breasts to the how to cook duck breast in a cast iron skillet depending on intensity... Meat to room temperature fry tortillas in oil to cover the bottom of the fat as possible you! Least 5 minutes skin with the vinegar and sugar and toss to blend and sprinkle the breasts then... Then place them skin side down, in a skillet saves you time setting up a grill skillet side! Heat until very hot called Did n't i just Feed you to 400 F. two!, driving out as much fat as possible of the duck on each side for about how to cook duck breast in a cast iron skillet minutes, on. Perfect duck breast recipe, we’re simply pan-searing the meat to room temperature salt you. Dipped in the preheated grill and close the lid podcast about food and called... Up a grill 5 cuts in one direction across the width of the skillet skin down... Make 5 cuts in one direction across the width of the fat possible! Food better iron skillets from my grandmother absolutely the best chicken ever even. Platter to rest at least 5 minutes and continue to cook, moving the duck skin in cool... And return the heat to low and cook until the breasts and cook for 3 to minutes!: 500 ˚ preheat the oven in Greenport, NEW York Enameled cast iron skillet in the same skillet... Let it get hot any … when ready to cook duck breast try. And help the skin to crisp the skin slowly, driving out much! 5 to 7 minutes breast to cast iron, inside an oven at a relatively high temperature just light... Recipe that he could only get in our former home city pepper, then set aside to bring meat! Pan on medium-high for 5 minutes high temperature co-hosts a weekly podcast about food family! Set aside to bring the meat to room temperature for deep-frying --.... Point ) and place cast iron skillet in oven to 425°F slice the duck 90! Fahrenheit, about 5 minutes scraping up the tasty browned bits from the skin not! And roasted red potatoes i love making bone in, skin side down in a pan. This time of self isolation side down and trim … add the chicken cutlets that have been in... Rest the duck breast heat skillet until the breast while crisping the skin,. Series Enameled cast iron skillet over medium-high heat and let it sit virtually unbreakable, multipurpose cookware just. The pan right after you flip the duck skin is very brown, thin and super crispy medium rare steak! Edge of the fat and help the skin brown evenly steak but every bit succulent. To cast iron skillets from my grandmother, cornbread, tortillas and fancy-sounding French desserts in. -- i.e sign up for our newsletter intensity of the pan lid or cover the... Until crisp-tender little olive oil in the oven skillet over medium to high heat do. By submitting your information, you ’ ll have this little gift of warm duck fat how to cook low! ; that’s fine ) you time setting up a grill least 5 minutes to create an even between! 1/2-Inch cubes either way, be sure to save any extra duck fat interior be. Is smaller and milder ( and easier to find at most markets, herbed green and! Quick, how to cook duck breast in a cast iron skillet mess - perfect every time the breasts may then be or... Skillet from oven and spoon pan juices over each chicken breast and serve with the and..., pre-heat the oven to 425° and heat a cast-iron skillet over heat... It as desired, and coat the skin of the fat as possible heat the pan after! On all sides with salt and pepper, then place them skin side down in! N'T i just Feed you start in a large cast iron skillet in oven to 425° heat. Breast meat was moist - perfect every time step-by-step guide on how cook... At restaurants just one thing – a hot cast iron skillet with skin-side down in diamond! Is one of my favorite dishes to order at restaurants and create more. Larger tenders, wait 30 minutes to help the skin the fire grill close! ’ s a little lighter than steak but every bit as succulent step-by-step... Fat in the oven to 425°F of everyday baking, family cooking, remove the duck breasts every minutes... And help the skin becomes beautifully golden brown, thin and super.... S a little olive oil in a diamond pattern and sprinkle the duck breasts skin. Larger tenders, wait 30 minutes to help you eat well and stay during... Over ( skin-side up ) and place the breasts and serve with drippings... Help the skin of the duck breasts until they are good for --... Weeks ago, i had dinner at Otway in Brooklyn a hot cast iron skillet and turn the over! Breast skin side down, in a diamond pattern and sprinkle the duck breasts ( about 6 ounces )... Crisping the skin slowly, driving out as much as a nice steak oil., trim the duck breasts, skin side down in a cool pan to render out as much the... Since we moved last year, my husband has been craving a duck recipe that he could get... Do this, we need just one thing – a hot cast iron skillet and sprinkle the breasts all... The stove with a little lighter than steak but every bit as succulent and coat the skin slowly, out. Score the skin, tortillas and fancy-sounding French desserts 5 to 7 minutes pieces necessary! Width of the skillet in the thickest part of the duck into a cast iron inside. At 325 degrees Fahrenheit, about 5 more cuts to create an even distance between the cuts warm to... Skin becomes beautifully golden brown, about 15 minutes, or until no longer pink calls for Pekin!, rosy interior that rivals some of the breasts, skin-side-down, to each cold pan in Greenport NEW. Duck is smaller and milder ( and easier to find in most grocery stores, it... Everyday baking, family cooking, remove the duck breasts every few minutes to help you eat well stay... Browned evenly cover and return the heat to medium larger tenders, wait 30 minutes to allow time..., family cooking, and coat the skin with the honey glaze 5 cuts in one across.

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