DUCK BREAST
Serves 2
Prep: 10 minutes Cook: 28 minutes
1 duck breast, about 8 ounces 1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked
black pepper
1 tablespoon finely chopped
shallots
1/2 cup dry red wine 2 tablespoons unsalted butter,
cut up Heat a medium cast-iron skillet over medium. When good and hot, settle in the duck, skin-side down (big sizzle), pressing to make sure the skin is flat against the hot surface. Cook until skin is beautifully crisp, about 8 minutes. Every 2 minutes, lift the duck with tongs and pour off the accumulated fat.
3. Roast: Pour off fat again. Turn duck meat-side down in skillet; slide it into the hot oven. Cook until duck reaches 135 degrees inside, about 15 minutes (see note). Set duck on a carving board, uncovered, let rest.
4. Thicken: Sets-killet-over medium heat. Add shallots and cook, scraping up browned bits, until shallots turn soft, about 1 minute. Pour in wine, and cook until sauce begins to thicken, about 4 minutes. Stir in butter. Pull pan off heat.
5. Serve: Thinly slice duck on the diagonal. Mix juices from carving board into sauce. Pour sauce onto each of two plates; fan duck slices over sauce. Enjoy.
6. Plan: Later, strain reserved duck fat into a small jar, and chill. This will come in handy for crisping potatoes, seasoning chicken and other delicious projects. You’ll see.
Note: The U.S. Department of Agriculture,
which is charged with safeguarding our food
(if not our taste buds), recommends cooking
all poultry to an internal temperature of 165
degrees. If you have health concerns about rare
meat, skip duck.