BBQ-Review.com

[Rick]

Farm raised single packs of duck breast are economical to use if you like duck as much as I. Quick, simple, and perfect when the rest of the family is busy and you have to russle up some grub for a dinner for one.

1- 7.5 package duck breast
Kosher or sea salt
Black pepper ( fresh ground )
2 Tbls. high temp. oil for frying ( walnut or peanut oil, duck fat is best)

The method takes the place of exotic ingredients:

Heat 2 cast iron fry pans ( Griswold if you have them ) in a 500 degree oven until hot, 20 min. or so. While pre-heating pans rinse breast under cold water and pat dry. Season with salt and pepper. Place on paper towel and put in fridge until just before frying.

When you are sure the pans are hot carefully put the oil on the bottom of 1 pan, (it will smoke) and place the breast skin side up in the pan, place the second pan directly on the breast and place both pans back in the hot oven. Work quickly here to trap as much heat in the oven as possible.

Cook in the oven to desired doneness, duck is best served medium rare and almost pink in the middle. Depending on the size of the breast, 7 min. or until the top pan lifts off the skin with minimal sticking to the top pan. ( add 2 minutes if doing more than 1 breast ) Carefully place hot pans on a heat resistant surface and remove breast to heated plate and let rest for a few mins.

Serve with plum sauce or for a salad for two sliced thin on a bed of chopped spinach with mango slices and raspberry's topped with crumbled walnuts and drizzled with oil & apple cider vinegar. garnish with thin sliced tart apple. Adjust the seasonings.

I do this in a wood fired pizza oven, at temps reaching 700 degrees and I have modified the recipe for the conventional oven. This would work well on a ceramic cooker where higher heat is easily attained.
Rick