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Meal Instructions
Specimen #0084·CAST IRON·Easy

Cast Iron Seared Duck Breast

Restaurant-quality duck breast with impossibly crispy skin and a luscious honey-balsamic glaze, cooked by starting in a cold cast iron pan to render out every bit of fat.

Cook temp
MEDIUM → 400°F
Total time
28m
FLIP AT
12m
Serves
4
PULL AT
135°F
Ingredients
4 pieces Duck Breasts — 8 oz each, skin on
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Honey
2 tbsp Balsamic Vinegar
1 tsp Fresh Thyme — leaves only
Equipment
Cast Iron Skillet
Oven
Meat Thermometer
Sharp Knife
DirectionsGet to the point
1Score duck breast skin in a crosshatch pattern without cutting into the meat; season with salt and pepper.
2Place skin-side down in a cold cast iron skillet; turn heat to medium and render fat for 10 to 12 minutes until skin is deeply golden and crispy.
3Flip breasts and transfer skillet to a 400°F (204°C) oven for 5 to 6 minutes until internal temp hits 135°F.
4Rest 5 minutes, then slice thin and drizzle with honey-balsamic glaze.
Dad pro tip

Duck breast sounds intimidating but the cold-pan method is honestly foolproof. Start cold, walk away, come back to crispy perfection. The rendered duck fat is liquid gold so save it in a jar in the fridge for roasting potatoes or frying eggs.

Kid adjustment

Slice the breast extra thin and serve with a sweet plum or hoisin dipping sauce. Skip the balsamic glaze for picky eaters.

Reheat

Reheat sliced duck in a 325°F (163°C) oven for 5 minutes. Do not microwave or the skin loses all crispness.

BASIS: Cold-start cast iron skillet rendering technique; finished in 400°F (204°C) oven. ThermoWorks instant-read to 135°F pull temp for medium-rare carry-over to 145°F.440 kcal · 34g protein · 10g carbs · 30g fat
USDA FoodData Central #174220
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