Here’s how to make a lower-fat and crispy duck breast the easy way. Use a sharp knife to score the duck breast skin in a cross-hatch pattern, trying not to slice the meat underneath. Cook the breast skin-side down in a cast iron skillet on medium heat, until the fat has melted off and the skin has become golden brown and crispy. Place the skillet in a pre-heated 400 degree oven for 15 minutes or until the inside meat is cooked to medium. Slice the breast and serve with sides or over salad.

The post Easy Crispy Duck Breast appeared first on Faith Middleton's Food Schmooze.

<p>Here’s how to make a lower-fat and crispy duck breast the easy way. Use a sharp knife to score the duck breast skin in a cross-hatch pattern, trying not to slice the meat underneath. Cook the breast skin-side down in a cast iron skillet on medium heat, until the fat has melted off and the skin has become golden brown and crispy. Place the skillet in a pre-heated 400 degree oven for 15 minutes or until the inside meat is cooked to medium. Slice the breast and serve with sides or over salad.</p>
<p>The post <a rel="nofollow" href="https://foodschmooze.org/podcast/easy-crispy-duck-breast/">Easy Crispy Duck Breast</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.</p>

Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.

The 60-Second Food Schmooze

Skillet-roasted duck breast may look elegant, but it's easy enough to do on a weeknight. Here's how to crisp the skin to perfection, without all the fat.

Advertisement