Grilled Five Spice Duck Breast

Serves 2

2 free-range duck breasts, score the fatty side of duck breast
Five spice powder
Celtic sea salt
Freshly ground black pepper
1 tablespoon pure sesame oil, divided

Season both sides of duck breasts with Celtic sea salt, freshly ground pepper and five spice powder.

Drizzle 1-1/2 teaspoons of sesame oil on both sides of each duck breast.

Prepare the grill. (We used a Weber grill.)

Place coals on one side of the grill; on the other side, place an aluminum pan filled with water.

Do not place duck breasts directly on the grill because any rendered duck fat that drips into the coals could potentially start a grease fire (not to mention the smoke!).

This is why you will need to grill the duck breasts on a cast iron plancha (like a cast iron griddle) or in a cast-iron skillet on the grill.

Heat cast iron skillet on the grill. You’ll know the skillet is hot enough when you flick water into the skillet, and it instantly evaporates.

Place duck breasts, fatty skin side down, in the skillet. Render the fat for 3-5 mins., depending on size of breast.  Cover the grill, cooking 5-6 mins (essentially, you are “smoking” the duck).

Remove the cover.  Turn duck breasts and cook on the other side (meaty side down), apx. 2 mins.

Transfer duck to a platter. Let rest apx. 5-10 mins. Cut into thin slices and drizzle with any rendered duck fat. Serve!

One of my favorite cold-weather comfort dishes is a cast iron skillet-seared magret de canard (French for “duck breast”).

Magret de canard is the breast meat of Moulard ducks raised for foie gras; their breasts are thick and meaty, with a “beefy” taste and texture. Think of it as “duck steak”.

A beautiful white coat of fat contributes to its savory flavor. It’s also incredibly fast and easy to cook. My favorite purveyor for magret duck breast is an advocate of natural and sustainable farming practices, to which I have local access, but you can also order duck breast online.
 

Skillet-Seared Magret de Canard with Shallot Sauce

Serves 2 to 4

 
1 pound fresh magret duck breast
Celtic sea salt to taste
Optional:  2-3 shallots, finely minced

Season duck breast with Celtic sea salt on both sides. Score the fat.

Over medium-high heat, sear the magret on its fatty side first, in a cast iron skillet for 1-1/2 minutes (be careful to brown, not burn!).

Turn breast over and sear another 1-1/2 minutes.

Reduce heat to low. Cook the duck breast on its fatty side—covered—for 5 minutes.  Flip to its other side, and cook another 5 minutes, or until a meat thermometer registers 140 to 145 degrees.

Remove duck breast from the skillet and let rest 5 minutes or longer. Slice.

Sear duck breast 1-1/2 minutes each side.

Note: During cooking, the magret will release a lot of fat. I save this fat in a small glass jar,  refrigerate it, and use as a cooking fat.

Optional:  Leave 2-3 tablespoons of rendered duck fat in the pan. Heat the cast iron skillet over medium-low heat and add minced shallots.

Cook until browned, about 3-4 minutes.

Pour shallot sauce over sliced duck breast. Serve immediately.