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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Duck Breast with Sorghum Glaze
duck
seared
main
southern
cast-iron
Scored duck started in a cold pan so the fat renders slowly into a shattering skin, glazed with sorghum syrup and black pepper.
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RECIPE
Duck Breast with Sorghum Glaze
Scored duck started in a cold pan so the fat renders slowly into a shattering skin, glazed with sorghum syrup and black pepper.
Prep20 mins
Cook25 mins
Total45 mins
Servings4
duck
seared
main
southern
cast-iron
Ingredients
- 4 duck breasts, skin scored
- 1/3 cup sorghum syrup
- 2 tbsp cider vinegar
- 1 tsp coarse black pepper
- 2 thyme sprigs
- 2 tsp kosher salt
Preparation
1
Score the skin in a crosshatch, cutting through fat but not into meat. Salt it and rest 20 minutes.
2
Lay the breasts skin-down in a COLD skillet, then turn the heat to medium-low. A hot start seizes the skin and traps the fat underneath.
3
Render 15 minutes, pouring off fat into a jar as it collects. Keep that fat — it is the best thing in the kitchen for potatoes.
4
When the skin is deep amber and thin, flip and cook 3 minutes on the flesh side.
5
Rest the duck. Add the sorghum, vinegar, pepper and thyme to the hot pan and bubble 2 minutes to a loose glaze.
6
Slice the breasts thin against the grain and spoon the glaze over. Do not glaze before slicing or the skin softens.
Servings and Nutrition
Number of Servings in Duck Breast with Sorghum Glaze4
Nutrition for 1 serving (1 breast)
580Calories (kcal)
40Protein (g)
22Carbs (g)
36Fat (g)
Protein 40.0g28%
Carbs 22.0g15%
Fat 36.0g57%