How To Cook Duck Breast In A Cast Iron Skillet - How To Cook

Panseared Duck Breasts with Raspberries Lodge Cast Iron

How To Cook Duck Breast In A Cast Iron Skillet - How To Cook. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Using tongs, check to see that the skin is not browning too quickly and that the garlic is not burning, and if necessary, reduce the heat.

Season both sides with salt and pepper. For searing duck, we prefer a cast iron or steel skillet. With cast iron, ensure that your burner flame is large enough to heat the cast. Pat the duck breasts dry with. Place a skillet over high heat and place the duck breast skin side down in the pan. 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. Fry the breasts until the fat has melted and the skin has crisped. Carefully add the duck breast, skin side down, and let it sizzle for several minutes. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score the skin of the duck breast with a sharp knife and season with salt.

Score the duck breast skin. Continue to fry until the skin is crisp and brown, and all of the visible white fat has melted away. Preheat the oven to 400 degrees f. For searing duck, we prefer a cast iron or steel skillet. This would be a good time to grind black pepper over it. There is no need for fat or oil. To cook the other side, lower the heat to medium and flip the breast. Teal need only need a minute or two rest, while big canada geese might need 10 minutes. 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. The duck breast will render a fair amount of hot fat. Just tip the breasts on their sides and cook for 30 to 90 seconds, just to get some good color.