Pan Seared Duck - Cooking with Wild Game

Don't like eating duck? Well, maybe you're just not cooking it right!

Watch as Jason Cleveland - Broker/Partner - makes a delicious Pan Seared Duck recipe! Tired of your duck skin coming out rubbery? This recipe will show you how to make sure you get crispy skin on your duck breast in a cast iron pan for ANY of your favorite duck recipes! Once you learn how to make crispy duck skin, you will not want to cook it any other way!

MEAT: WATERFOWL

TOTAL PREP TIME: 35‡ MIN

DIFFICULTY: INTERMEDIATE

INGREDIENTS

• Duck breast with the skin still on it
• Cooking Oil
• Cajun Seasoning
• Kosher Salt
• Lemon
• Fig Jelly
• 1 cup of beef consommé/broth
• 1 shallot, diced
• 3-4 garlic cloves, chopped
• 1 cup of red wine
• 1 oz of brandy
• 2 Tbsp of Butter

COOKING INSTRUCTIONS

1. Chop and dice the garlic and shallots
2. Lay out the duck breast on a cutting board, skin side up, and score the skin. This will allow the fat to render out while cooking.
3. Coat the skin with a cooking oil (vegetable oil, olive oil, etc…). This is only to help the seasoning stick so go light on cooking oil.
4. Season the skin with cajun season to taste. Flip the breast over and season the meat side with Kosher Salt to your taste. Add oil if necessary to get the salt to stick.
5. Place the duck breast skin side down in a cold iron skillet. Turn on the stove and bring it to a medium heat. Listen for a jocular sizzle. The cook time depends on the type of duck, but you will hear the sound of the sizzle change when it is time to flip. 75% of the cooking will take place on the skin side.
6. Remove the duck when it reaches an internal temperature of 130°F, Let the duck rest and leave the fat in the pan.
7. Bring the pan willed with the duck fat back up to a medium heat. Add the diced shallots and chopped garlic to the pan and cook until they are browned.
8. Deglaze the plan with 1 cup of Beef Consommé or Broth.
9. Increase the heat a little bit and add the red wine and brandy to the pan.
10. Squeeze half a lemon into the pan and add 1 TBSP of the fig jelly and 2 TBSP of butter. Cook for a few minutes until the sauce has thickened up,
11. Cut the duck breast across the grain of the muscle fibers, plate, and squeeze the lemon onto the duck breast. Add sauce to taste.
12. Enjoy with whatever sides you would like! We recommend roasted broccoli, wild rice with mushrooms, and a nice glass of red wine.

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