![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/Cast-Iron-Duck.jpg\")
<\/p>\nCast-Iron Duck<\/p>\n
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4 duck breasts<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
Canola oil<\/p>\n
<\/p>\n
With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels.\u00c2\u00a0 (The less moisture the better: it will result in crisper skin\u00e2\u20ac\u201dand crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes.\u00c2\u00a0 Using spray bottle, lightly coat pan with oil. Gently lay breasts into pan, skin side down; resist the urge to move them around, as you\u00e2\u20ac\u2122ll want them to brown. Once you\u00e2\u20ac\u2122ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don\u00e2\u20ac\u2122t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow juices to redistribute throughout meat. After about 5 minutes, with skin side up, slice breasts on a bias. Fan meat over a tasty side dish such as Red Flannel Hash and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cast-Iron Duck 4 duck breasts Kosher salt and freshly ground black pepper Canola oil With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels.\u00c2\u00a0 (The less moisture the better: it will result in crisper skin\u00e2\u20ac\u201dand crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes.\u00c2\u00a0 Using…<\/p>\n