- 4 duck breasts skin on
- 1/2 cup honey
- 1 tablespoon of brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Trim off any extra fat that’s hanging but leave the thick layer of fat on the top of the breasts. Carefully slice a few slits into the skin but don’t cut so deep as to actually cut the meat just cut through the fat.
Season the breasts with the salt and pepper and paprika on both sides. Now place them fat side down in a large COLD cast iron skillet. I know that sounds like someone telling you to turn left to go right but it helps render out the fat in the skin.
Turn the heat on to medium high and cook for about 5-10 minutes. You won’t need any oil because the fat of the skin will render out and keep it from sticking.
When the skin is browned flip the breasts and let the bottom side cook for about 2 minutes.
Move the pan to a 450°F oven and cook for 4 minutes skin side down. Also…be sure you use oven mits or the duck won’t be the only thing seared and crispy.
In a mixing bowl whisk the honey and brown sugar…if you like a little heat add a pinch of cayenne in. The honey will set off the heat in the cayenne and make it even hotter.
After 4 minutes drizzle the honey mixture over the breasts and return the oven for 2 minutes.
Remove breasts from oven and add the rest of the honey mixture to the duck and let rest for 8 minutes.
Slice the duck as thin as possible and eat that ducker as quickly as possible.
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