INGREDIENTS:
- 2 duck breasts (~1 lb total)
- salt and pepper
INSTRUCTIONS
- Score duck skin in a criss-cross pattern, cutting deep without hitting the meat.
- Salt and pepper both sides generously.
- In a COLD skillet (cast iron is great for searing), and NO oil, place duck skin down. Turn heat up to medium. Fry for 5-10 minutes (gradually turn heat up to medium high) until fat is mostly rendered and skin becomes golden brown.
- Flip and fry another 3-5 minutes or until meat is slightly bouncy like the fat pads in your palm. Set aside and let meat rest for 5 min before cutting!
Easy? You betcha. I was too lazy to make a sauce so I used store bought mango chutney. Delicious. If you have a good source of fresh duck, this could save you time and money over a restaurant meal! At $13 a pound, this meal only cost us $7-8 bucks a person. Including sides. Total prep and cook time, half an hour tops. AND we didn’t have to get a babysitter! Baby’s room is right behind the kitchen. I’m sure he’s dreaming of duck fatty goodness right now.
Save your duck fat! I kept mine in a glass jar next to the stove. So much you can do with it.
DUCK FAT POTATOES:
- To time this right, prepare your potatoes first. Preheat oven to 425F.
- Cut in halves or threes, salt generously, add herbs and seasonings. (I used parsley and rosemary and some whole garlic heads).
- Use the first drippings from the duck fat rendering and pour over potatoes. Return pan over heat and keep cooking the duck. Meanwhile, toss potatoes to coat evenly. Roast in oven for 20 min or so, until golden brown.
Happy eating!
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