How To Cook Duck Breast In A Cast Iron Skillet at Helen Phillips blog

How To Cook Duck Breast In A Cast Iron Skillet. You start with a cold pan (preferably cast iron). In the case of cast iron, ensure that your burner flame provides ample heat to properly warm the skillet. With the skin side down. You score the skin and put the breasts (skin side down) in the cold pan. For achieving the perfect sear on duck, we lean towards a cast iron or steel skillet. With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. How to cook duck breast. We find medium rare to be optimal. Then move those breasts around in the pan often to assure very even browning. You could even weight them down as they cook with something like a bacon press, but i don’t usually. Preheat oven to 350 f.

How to Cook Duck Breast Perfectly Pan Seared in a Cast Iron Skillet
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We find medium rare to be optimal. You could even weight them down as they cook with something like a bacon press, but i don’t usually. In the case of cast iron, ensure that your burner flame provides ample heat to properly warm the skillet. For achieving the perfect sear on duck, we lean towards a cast iron or steel skillet. You score the skin and put the breasts (skin side down) in the cold pan. With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. With the skin side down. Then move those breasts around in the pan often to assure very even browning. How to cook duck breast. Season the duck with salt and pepper.

How to Cook Duck Breast Perfectly Pan Seared in a Cast Iron Skillet

How To Cook Duck Breast In A Cast Iron Skillet With the skin side down. Season the duck with salt and pepper. With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. How to cook duck breast. You score the skin and put the breasts (skin side down) in the cold pan. Preheat oven to 350 f. You start with a cold pan (preferably cast iron). With the skin side down. For achieving the perfect sear on duck, we lean towards a cast iron or steel skillet. In the case of cast iron, ensure that your burner flame provides ample heat to properly warm the skillet. Then move those breasts around in the pan often to assure very even browning. You could even weight them down as they cook with something like a bacon press, but i don’t usually. We find medium rare to be optimal.

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