Duck Savory with roasted yam

~ castironinfo

Duck breast is really easy to prepare. Many people are a bit afraid, but with a good thermometer, (and a well seasoned cast iron skillet) this is a quick and elegant dish.

Often you find duck recipes with a sweet sauce, but I am not partial to sweet meat dishes, so this uses a Savory seasoning.

As a wine paring, you may want to try (red) Pinot Noir or (white) off dry Riesling.

Ingredients

  • Duck Breast – try to get fresh. about 1lb. each. I usually get 3-4 breast for 4 people and enjoy the leftovers (some of us are also big eaters).
  • Celery / Carrot / Tomato (
  • Thin sliced fresh garlic
  • Yam or Sweet Potato
  • Fresh Savory (may be hard to find, you can use fresh Thyme and Rosemary

Process

  • Cube and spice up the Yams (S&P, Garlic powder)- put in the oven to roast (400° about 30-45 minutes before service)
  • parboil carrots (about 4 minutes) then cool in a cold water wash.
  • Take the duck breast out of the fridge and pat it real dry. Score the skin (not the meat!) in a criss-cross pattern with a very sharp blade.
  • Sprinkle the duck generously with S&P, then place it skin-side down in a cold, dry cast iron skillet (abut 25 minutes before service).
    • Starting with a cold pan will make sure you get the most fat to render.
    • Turn the heat to medium-high, and cook the duck breast until the skin becomes that gorgeous golden brown, thin and crispy, which should take about 6-8 minutes, depending on the initial thickness of the skin.
  • once there is a bit of fat in the pan, add the savory & baste occasionally.
  • Scoop out the oil, as it renders, into a oven safe bowl or measuring cup.
    • This stuff is awesome for a quick stir fry of green beans, or just about anything!
  • Turn the breast over and cook for an additional 3-5 minutes for rare to medium rare (internal temp should read 125 – 130F)
  • Take the dusk out of the pan and let it rest on the cutting board, skin side up, covered in foil, for abut 10 minutes.

Then

  • While the duck is resting…
  • Add Celery / Carrot /  Garlic / 1/2 cut tomato to the skillet (S&P only)
    • cut the tomato side-to-side, so that the stem is up.
  • Because you parboiled the carrots, the veggies should be ready within 10 minutes.
  • Carve the Dick breast on the diagonal.

Plate & Enjoy

 

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