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Pan-Seared Duck Breast
By Traeger Kitchen
Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone.
Prep Time
30 Minutes
Cook Time
35 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 Medium | skin-on duck breasts |
| To Taste | Salt |
| To Taste | Black pepper |
Steps
1
Take duck breasts out of the fridge and pat them very dry. Score skin in a crisscross pattern with a very sharp blade, being careful not to cut into the meat. Allow to sit at room temperature for 30 minutes.
Ingredients
4 Medium skin-on duck breasts
2
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
3
Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Place the cast iron skillet in the preheated grill and close the lid.
450 ˚F / 232 ˚C
Ingredients
To Taste Salt
To Taste Black pepper
4
Check the duck after 20 minutes and see how the skin looks. You want to cook it skin side down until the skin turns a golden brown and crispy. This could take an additional 5 to 10 minutes depending on the thickness of the skin.
450 ˚F / 232 ˚C
5
Once you achieve a golden brown crispy skin, flip the breasts over and cook for an additional 3 to 5 minutes or a thermometer inserted in the thickest part of the meat reads 130-135℉ for medium-rare.
450 ˚F / 232 ˚C
135 ˚F / 57 ˚C
6
Take the duck breasts out of the pan and let them rest on a cutting board, skin side up for about 5 minutes. Slice the duck breast diagonally and serve immediately. Enjoy!