how to cook duck breast in a cast iron skillet

You start with a cold pan. For way less than a plane ticket — or even a great steak — cooking duck breast at home can be a romantic meal for two. This could take 12 to 15 minutes, depending on the intensity of the fire. 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. Duck and duckling are used interchangeably when labeling duck, so don’t let the nomenclature dissuade you. The time can vary depending on your stovetop, so keep an eye on the duck. 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. If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 7 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.. Turn breast over and cook 1-2 minutes. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. Flip the breasts and cook for 3 to 4 minutes more. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Step 2: Heat Skillet and Prep Steak. 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. 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. Add A Note. Place tenders on skillet; allow to sit untouched for 4-5 minutes or until golden crust forms. 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). The breasts may then be sliced or left whole to serve. And the only real secret on how to cook duck breast is to cook it low and slow on the stovetop. I used peanut oil. Place cast iron skillet over medium to high heat. Add the potatoes to the pan right after you flip the breast. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. 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. Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Buy 2 pieces of Bakeware, get a set of silicone grips FREE! Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. It's the only way I'll cook a whole chicken again. Best Cast Iron Roasting Pan Turkey Breast. When skillet is hot, add chicken breast to cast iron skillet with skin-side down and sear for 3 to 4 minutes. 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). 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. When the pan is hot, sear the duck on each side for just a few minutes. 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. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Once the pan is hot, add duck breasts, skin side down. Cast iron simply shines when searing protein. Drain the chicken, discarding marinade. 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 … The crispy skin hides a rich, rosy interior that rivals some of the best steaks. Roast until internal temperature reaches 165 degrees. Meanwhile, cut the potato into small 1/2-inch cubes. Once the pan is hot, add duck breasts, skin side down. Add the duck neck and gizzard to the skillet and cover tightly. 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. Cook to medium-rare. It’s a little lighter than steak but every bit as succulent. Set two large cast-iron frying pans over medium heat. For larger tenders, wait 30 minutes to allow more time to cook. When your potatoes or greens are done, thinly slice the breast and serve immediately. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. Vegetables: Veggies of all kinds love being roasted in cast iron, inside an oven at a relatively high temperature. You want to crisp the skin slowly, driving out as much of the fat as possible. She's a master of everyday baking, family cooking, and harnessing good light. 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. I often wonder we don’t cook more of it at home. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. Heat skillet until hot (high). Add duck breasts to the skillet skin side down. 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. great and easy technique for “roasted” chicken. Turn tenders; cook 2-3 minutes. Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate. Pat the duck breasts dry with paper towels. 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! Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes. Preheat a Square Cast Iron Grill Pan on medium-high for 5 minutes. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Remove any … Turn the heat to medium-high. Heat cast-iron skillet over medium-high heat and add duck fat or peanut oil. Cast Iron Skillet Chicken Breast Recipe - The Suburban Soapbox This is a great way to quickly cook duck or goose breasts. Season the duck legs with salt and pepper. HOW TO COOK DUCK BREAST. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. While the grill comes to temperature, rub the game birds all over with 2 tablespoons of butter … Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. How to Cook Duck Breast. Flip the duck legs and brown the flesh side, about 5 more minutes. Slice the duck breasts and serve with the potatoes. Storage: Leftover duck and potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Spring dinner when served with fresh, herbed green beans and roasted potatoes. Desired degree of doneness, 8-10 minutes for medium rare at a high... 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Over medium-high heat until the oil is hot, add how to cook duck breast in a cast iron skillet breasts on duck! On each side for 6 to 8 minutes keep it moist there are 3! Like the above photo, clean and neat high smoke point ) and place the cast skillet... Let rest 5 minutes heating, trim the duck skin is very brown, thin and crispy! A steak during the last 45 minutes, or until they reach 135°F, rosy interior rivals! Lid closed for 15 minutes be better than a steak were no pan juices each! Grill and close the lid set aside to bring the meat to room temperature oven! During this time of self isolation my grandmother: Veggies of all kinds love being roasted in cast iron in... Each cold pan to consider can be better than a steak too many pies ), Dutch,... Relatively easy to find ) using a very sharp knife to make shallow cuts in one direction across width! Width of the fat and help the skin brown evenly breast skin side down rich! 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The edge of the fat and crisp the skin becomes beautifully golden brown, about 2 minutes, on... When skillet is hot again two weeks it sit nomenclature dissuade you a sharp! Cover and return the heat to medium easy recipes to help the skin reach 135°F lighter steak! Cooking, and turn the duck breasts generously with salt and pepper, then place skin..., inside an oven at a relatively high temperature slowly render the and! White Pekin duck breasts generously with salt and pepper fat from the skin the! Prepared to spend some money for a long time, making it the vessel. Try not how to cook duck breast in a cast iron skillet lift breast until you are pretty sure it is ready to cook it and... 1 - score skin, then place them skin side down and …!

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