Skillet Roasted Duck Breast, Baby Cut Carrots, and Kale (Serves 1-2)
Whole Foods sells duck breasts. I was in the mood for something different, so bought one. With no special knowledge of how to cook duck, I decided to use skillet roasting because everything tastes good roasted in a cast iron skillet with vegetables. I should probably have browned my duck several more minutes, but even though the breast in the picture looks pink, it was well cooked and tasted great.
Prep and Cook Time: 40-45 minutes
1 duck breast
2/3 to 1 pound of baby cut carrots
1 small bunch of fresh kale
Coconut oil or ghee
Directions: Pre-heat oven to 400 degrees. Rinse carrots and pile in a bowl. Dust with salt, ground cumin, and garlic powder. Rinse kale, cut into bite-size pieces with kitchen shears and pile in a bowl. Add 1 tablespoon of coconut oil or ghee to a cast iron skillet over high heat. Dust both sides of the duck with salt, garlic powder, and black pepper. Brown duck 3 minutes on one side and then turn to brown the other side another 3 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add carrots to the skillet and arrange around the duck. Add kale on top of carrots. Dust kale with salt and garlic powder. Cover skillet with cast iron lid. Once the second side has had 3 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!
Notes: I tend to eat a pound of vegetables in one sitting when they are cooked, but I am a big eater. Some eaters might get two meals from this one preparation.
My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
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