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Cast Iron Seared Duck

Cast Iron Seared Duck

Meats, Poultry, and Seafood

This Cast Iron Seared Duck is a perfectly balanced dish with crispy, rendered fat and tender, juicy meat. The subtle smoky flavor of Hawaiian Volcano Kiawe Sea Salt on the fat side adds depth to the richness of the duck. Paired with rosemary-scented potatoes and asparagus topped with creamy hollandaise, this meal is a luxurious yet straightforward dish perfect for special occasions or gourmet weeknight dining.

Ingredients:

  • Duck breast (1 per serving)
  • Hawaiian Volcano Kiawe Sea Salt

Instructions:

  1. Prepare the Duck: Score the fat side of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
  2. Render the Fat: Place the duck breast fat-side down in a cast iron skillet over medium-low heat to render the fat, allowing it to become crispy and golden.
  3. Sear the Meat: Flip the duck breast over and increase the heat to high. Sear the meat side just until medium-rare, about 3-4 minutes.
  4. Plate and Season: Plate the duck, sprinkling Hawaiian Volcano Kiawe Sea Salt onto the crispy fat side before serving.
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