Cook to medium-rare. Drain the chicken, discarding marinade. Score the duck breast skin. Place the cast iron skillet in the preheated grill and close the lid. I season it liberally with salt and pepper and let it sit. In a large cast-iron skillet, saute the peppers and onions in remaining oil until crisp-tender. Heat 2 tablespoons of cooking oil in the bottom of a cast iron skillet. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. Let this get hot, but do … It's the only way I'll cook a whole chicken again. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F. Add grapeseed oil (or other cooking oil with high smoke point) and butter (or ghee). Return pepper mixture to pan and heat through. Once the pan is hot, add duck breasts, skin side down. Step 1. Since we moved last year, my husband has been craving a duck recipe that he could only get in our former home city. 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. Set aside and let rest for 15 minutes. Gordon walks you a simple step-by-step guide on how to cook the perfect 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. 5. 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. (If you have only one large pan, cook 2 or 3 breasts at a time in 2 ⦠Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes. Remove the cover and return the heat to medium-high to re-crisp the chicken, about 5 minutes after the skillet is hot again. Heat a cast-iron skillet on the stove with a little olive oil. Season the duck legs with salt and pepper. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. Meanwhile, cut the potato into small 1/2-inch cubes. Theyâre easier to cook without drying out because the bone and skin kind of create a barrier to lock in the juices so they donât dry out. Grill : 500 ˚ To do this, we need just one thing â a hot cast iron skillet! Turn the breast over and grill meat-side down. If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 7 To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. Now comes the fun part! 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. Pour over the duck breasts to serve. Just slice through the skin and not through the flesh of the breast. While the pan is heating, trim the duck. How to Cook Duck Breast. Cast Iron Skillet Chicken Breast Recipe - The Suburban Soapbox Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. Grind pepper and salt onto the whole duck breasts. This is a great way to quickly cook duck or goose breasts. When skillet is hot, add chicken breast to cast iron skillet with skin-side down and sear for 3 to 4 minutes. Add 2 duck breasts, skin-side-down, to each cold pan. 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. You start with a cold pan. To cook duck breast, pre-heat the oven to 425° and heat a cast iron skillet over medium-high heat until very hot. Add duck breasts to the skillet skin side down. The crispy skin hides a rich, rosy interior that rivals some of the best steaks. Whole Roasted Duck Place the duck on a cutting board. 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. 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. We hope you enjoy our stories and recipes! Preheat a Square Cast Iron Grill Pan on medium-high for 5 minutes. Heat 1 tablespoon of olive oil in a large skillet on medium heat until the oil is hot. Turn the heat to medium-high. 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. Preheat oven to 350 degrees Fahrenheit. Heat 1 tablespoon of olive oil in an oven-proof skillet until the oil is hot. Duck breasts are relatively easy to find in most grocery stores, although it will sometimes come frozen. 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. If desired, top the duck … While you're shopping, become a Pan Fan today and sign up for our newsletter! Pat the duck breasts dry with paper towels. Place the breasts, skin side down, in a 12 Inch Skillet. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. 2. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … It’s a little lighter than steak but every bit as succulent. Rosa Ross is the chef/owner at Scrimshaw restaurant in Greenport, New York. Add the olive oil, the black garlic cloves (affiliate link) and the crushed ginger to the Duck breast is one of my favorite dishes to order at restaurants. 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). She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. This could take 12 to 15 minutes, depending on the intensity of the fire. Add 2 duck breasts, skin-side-down, to each cold pan. While the grill comes to temperature, rub the game birds all over with 2 tablespoons of butter … 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 How to Cook Chicken Breast in a Cast Iron Skillet. 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. They can also be ordered online. Sear the duck legs: Set the oven to 425°F. Simple, easy, quick, no mess - perfect every time. This winter-inspired colorful enamel makes every stove look good. I used my cast iron skillet and placed duck breasts, skin down into the cold skillet and then heated the skillet to medium low. 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. Turn tenders; cook 2-3 minutes. 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. Cook until the breast place the breasts with salt and pepper skin when the is! Very brown, thin and super crispy, easy, quick, no -! To smear the fat as possible a cold frying pan and slowly the... 'S the virtually unbreakable, multipurpose cookware that just makes food better stores, it! And preheat, lid closed for 15 minutes the bottom of the.. 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