Cast Iron Duck

We've been cooking a lot from Alton Brown this week. This one was great, and simple (on p. 33). Two frozen duck breasts (12 oz. total) cost $10.99 at Whole Foods, but it was worth it (and one is fine for a serving). I probably had the heat slightly too high, as not all the fat was rendered when the outside was pretty brown.

Software:
4 duck breasts
Kosher salt and freshly ground black pepper
Canola oil

Hardware:
Sharp knife
Paper towels
Spray bottle for the oil
Cast-iron skillet
Tongs
Resting rack
Aluminum foil

Application: Searing

With a sharp knife, trim excess fat and sinew from the breasts and score the skin in a crosshatch pattern, being very careful not to cut into the muscle. Pat the breasts dry with paper towels. Season the breasts with salt & pepper. Heat a well-seasoned cast-iron pan over medium heat for about 3 minutes. Using a spray bottle, lightly coat the pan with oil. Gently lay the breasts into the pan, skin side down. Resist the urge to move them around, as you'll want them to brown. Once you've acheived a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don't splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow the juices to redistribute throughout the meat. After about 5 minutes, with the skin side up, slice the breasts on a bias. Fan the meat over a tasty side dish---how about Red Flannel Hash---and enjoy.

Yield: 4 servings