Pan-seared duck breasts with orange-thyme sauce from The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen (page 98) by Sharon Kramis and Julie Kramis Hearne

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Notes about this recipe

  • tarae1204 on May 17, 2022

    This recipe turned out very well. The duck was perfectly cooked by following the recipe exactly, cooked “medium” I’d say. My only issue with the recipe is the delicious spice rub has you grind fresh herbs in your spice grinder — this didn’t work well, and the resin in the herbs was sticky. The rub was hard to apply, and it blackened in the pan. But it was undeniably delicious and did not taste burnt. I subbed white wine for sherry, too, no problem there.

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