Seared Duck Breast
Once upon a time, the execution of this recipe was the bane of my existence.
It also led me to thinking I could start a blog…..well, shit.
I would love for you to join me below & see how we all ended up here together.
Birthday Dinners, amirite?
Duck Breast. Seared. In a cast iron skillet. No easy feat. Or was it?
*in my best Alexis Rose voice* OMG – heeey. You somehow made it to my blog. I mean, not that I thought you wouldn’t eventually, it just took you long enough. OK, cool. You’re here. Yea. So….this is my first entry so BE NICE.
In reality, I dreamed up my first blog entry back in October 2019.
I know, I know. We all HATEEEE food blogs that have long backstories when reality we’re all like “SHUT UP & JUST GIVE ME THIS DAMN RECIPE” (surprise! You ALSO might get one from me, here & there – what? I like to talk—ANYWAY)
LOOK. Let’s be real. Who doesn’t watch Food Network & have thoughts? Maybe even critiques it?
Our favorite show is “Beat Bobby Flay”, which is awesome because this particular show is a battle of wits as well as cooking. This episode had seared duck breast as the contender. Both chefs had beautifully executed their idea of seared duck breast; crispy skin, cooked medium, and each topped with a different demi-glace, but of course.
My Fiancé (now huzzzband) Chris, casually asked me to make him a cast iron seared duck breast for his birthday dinner. In 2 weeks. Sure. No problem. I sweated hard about it. I’m no novice when it comes to cooking, but I sure as hell aint no rookie, either.
I scoured the internet with the usual suspects (Pinterest, Food Network, Delish, Facebook) all to no avail. I even went as far as to consult my mother, who is also a great cook – who gave me an answer of “Megan, now you know I didn’t grow up eating duck breast” — cool, thanks Mom.
Long story short, each recipe was different. Some recommended completely different cooking methods, timing & ingredients. Shit, work with me here. It’s a birthday dinner. I just wanna cook my man a birthday dinner with a *chefs kiss* special meat!
It was way harder than I ever expected. But also, fuck that. In total, I read about 7 different recipes, each one making me more & more nervous. I was, (shit) 32 years old when I cooked this dish for him. I decided to rely on my confidence. I grew up with my mom & my very southern Mamaw always allowing me in the kitchen to watch, help, and taste. & Momma didn’t raise no bitch.
Basically, I took these 7 recipes & made my own. So If you are still with me, please see below. This recipe is basically fool-proof, fun & impressive as hell — so if they don’t like it, just bang them over the head with your cast iron skillet :)
Birthday Boi Duck Breast
INGREDIENTS / UTENSILS
· 2 boneless duck breasts, SKIN ON (I got mine at Fresh Market)
· 3-5 smashed cloves garlic
· 3 rosemary twigs (sprigs? Whatever)
· Pat of butter
· Salt & Pepper, to taste (they are also here & in effect) (IYKYK)
· Large cast iron skillet (my 10” comfortably fit 2 duck breasts)
· Metal tongs, yes metal. (Duck is a slippery sucker)
· Super Sharp knife
INSTRUCTIONS
· Preheat oven to 350 degrees
· Duck at Room Temp, Pat DRY your duck breasts on both sides
· SCORE (x marks) your duck breasts SKIN SIDE ONLY – that means take your super sharp knife & gently run diagonal lines, criss-crossing each way, over the fat
· Generously salt & pepper your duck (both sides)
· GENTLY LAY YOUR DUCK BREAST SKIN-SIDE DOWN IN THE COLD PAN (trust me on this)
· Now turn on the heat to medium-high for 4-6 minutes — DON’T YOU DARE EVEN LIFT OR TOUCH THAT DUCK I SWEAR TO GOD.
· Be patient.
· Now is a good time to throw in your crushed garlic & rosemary springs & pat of butter
· Gently flip your duck to the other side for another 2 -3 minutes.
·The skin from the duck *should* have rendered nicely and created its own oil for the 2nd side to cook in once you flip!
· If you're feeling fancy or chefy AF, go ahead & carefully tilt your pan (WITH AN OVEN MITT) and using a spoon, douse your duck with the garlic-rosemary-butter juices.
· Put your cast iron duck into the oven for an additional 6-8 minutes for Medium (depending on how rare you like your duck)
· ((shit, Idk the temperatures – look it up if you feel so inclined.))
· After your decided time, take the duck out of the oven, take your pictures, then take it OUT of the skillet & let it rest for at least 10 minutes on a cutting board before slicing and serving.
“Tenting” your duck breast with tin foil will help keep it warm too!
NOW BE PROUD & ENJOY THAT BECAUSE ITS BEAUTIFUL & DELICIOUS.
Duck : The Overlooked Protein
So this dinner was definitely a success! In fact, it was such a success, that we decided to make it again for Christmas dinner 2019!
When you stop and think about it, this duck dish isn’t one to be slaved over for hours and not much prep goes onto it, either. In my opinion, this duck dish is one to actually NOT freak out about having people in my kitchen — so have an audience & enjoy this journey without all the anxiety. Show off some knife skills, show off some dousing skills, and still be able to throw together a simple salad while the duck is finishing in the oven or resting.
Some great side suggestions to serve with this Crispy Duck Breast : Scalloped Potatoes, Sautéed Kale, Truffle Mac & Cheese.
Wine Pairing with this Duck Breast : Pinot Noir is classic & a crowd pleaser.
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
© 2021 Cookin’ & Cussin’
