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PAN-SEARED DUCK BREAST

PAN-SEARED DUCK BREAST
  Cooking duck may seem intimidating, but it's actually a simple and delicious way to elevate your typical dinner routine. All it takes is a few basic ingredients and your dining guests are sure to be blown away. The rich and decadent flavor is perfect for fall, so now is the perfect time to give it a try! For this recipe, we sear the duck on a cast iron skillet to create a perfectly crisped skin, and garlic gives the dish a little unexpected twist on the classic. The next day, use any leftover duck breast in salad with dried cherries, walnuts and sherry vinaigrette for a quick but enviable lunch!   INGREDIENT LIST Duck breastKosher saltBlack pepperCooking oil of choiceGarlic (optional)   COOKING INSTRUCTIONS Score duck breast with crosshatch pattern every 1/4 to 1/2 inch on the skin side, careful not to cut deep enough to hit meat. Season both sides with salt and pepper. Put a COLD pan on the stovetop. You'll want cast iron or stainless steel, not nonstick. Put in a teaspoon or so of your cooking oil of choice and coat the bottom of pan. Put duck skin side down on the pan and THEN turn heat to medium or medium high. This renders the fat better. Cook for between 8-12 min on skin side depending on size of breast- use meat thermometer if available and flip at 100-110degrees. The non skin side cooks way less time, like 2-3 min. When you flip, salt the skin side again lightly. Once done, let it rest for at least 8-10 min. Optional: Chop a small head of garlic in half, when cooking is halfway done place it cut side down in pan to brown the garlic. Then when resting, rub the duck down with the browned garlic for an extra hit of garlicky flavor. Open your favorite bottle of red (if you haven't already!) and bon appetit!   

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