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.
cast-iron Timer
Set for 18 mins @ Medium then 400°F (204°C) oven finish (Flip at 12m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Score duck breast skin in a crosshatch pattern without cutting into the meat; season with salt and pepper.
Place 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.
Flip breasts and transfer skillet to a 400°F (204°C) oven for 5 to 6 minutes until internal temp hits 135°F.
Rest 5 minutes, then slice thin and drizzle with honey-balsamic glaze.
Step-by-Step Guided Instructions
Using a sharp knife, score the skin of 4 duck breasts (8 oz each) in a tight crosshatch pattern, cutting through the fat layer but not into the meat. Space cuts about 1/4 inch apart. Season both sides generously with 1 tsp kosher salt and 1/2 tsp black pepper.
Scoring is the secret to crispy duck skin. More cuts means more surface area for fat to render out and skin to crisp.
Place duck breasts skin-side down in a cold cast iron skillet. Turn heat to medium. Cook without moving for 10 to 12 minutes as the fat slowly renders out and the skin turns deeply golden and crackling crispy. Spoon off excess rendered duck fat as it accumulates.
Starting in a cold pan is the whole technique. It gives the fat time to render slowly instead of burning the skin. Save that duck fat for the best roasted potatoes of your life.
Flip breasts to meat-side down. Transfer skillet to a preheated 400°F (204°C) oven for 5 to 6 minutes until internal temperature reads 135°F. Meanwhile, combine 2 tbsp honey, 2 tbsp balsamic vinegar, and 1 tsp fresh thyme leaves in a small bowl.
Duck breast is best at medium-rare to medium. It dries out fast past 145°F, so pull early and let carry-over do the work.
Remove breasts from the skillet and rest on a cutting board for 5 minutes. Slice against the grain into thin medallions. Drizzle with the honey-balsamic glaze and serve immediately.
Slice thin and fan the pieces out on the plate. Fancy presentation for about three seconds of extra effort.
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.
Slice the breast extra thin and serve with a sweet plum or hoisin dipping sauce. Skip the balsamic glaze for picky eaters.
- Mashed sweet potatoes
- Sauteed green beans with almonds
- Wild rice pilaf
Reheat sliced duck in a 325°F (163°C) oven for 5 minutes. Do not microwave or the skin loses all crispness.