Roasted Duck Breast
Happy Monday! I'm a few days late posting this, so my apologies. Last week I came across some pre-marinated soy-ginger duck breasts at the amazing Mazzaro's - an Italian market that's local. I don't think I've actually cooked duck breasts before, so this was a first! I decided to cook them in the cast iron which makes everything delicious! I served these with Near East Couscous (followed directions on the box) and stirred in some sautéed zucchini (sauté chopped zucchini on the stove with olive oil, salt and pepper). If you have the opportunity to find duck breasts, get them! Enjoy!
2 duck breasts (mine were pre-marinated; if yours aren't, marinate in your favorite mixture for a few hours beforehand)
1 tb olive oil
salt and pepper, to taste
Preheat the oven to 400 degrees. Slightly score the fat side of the duck in a criss-cross pattern. Season with the salt and pepper. Place the olive oil in the cast iron (or large skillet that can go into the oven), and place the duck breasts in the pan, fat side down, as soon as you turn on the stove to high. Once the duck starts searing, continue to cook for approximately 5 minutes. Turn the duck breasts over and sear for an additional 2 minutes. Place the cast iron in the oven for an additional 8 minutes. This will make the duck about medium-well which is how I prefer it. Cut down the cooking time in the oven if you prefer it more medium or medium-rare.