Cast-iron duck from I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown

  • duck breasts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on July 21, 2016

    p. 33 -- This is so simple as to be barely a recipe, it's more a method. I think my duck breasts were bigger than Alton's as they took longer to cook than indicated. The recipe didn't state a temperature, so I cooked them to 130* and that seemed pretty good, maybe a touch on the rare side (whereas the outside was very well seared). I might try cooking them more slowly, partly in the oven, next time. After removing the breasts to rest, I cooked some thinly-sliced fingerling potatoes in the fat remaining in the pan until they were tender... delicious!

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