Dickie'S Pan Seared Duck

1. 1

   Butcher the duck into two breast halves and two leg and thigh pieces. Ensure that your duck pieces are as dry as you can get them as moisture on the surface of the duck will interfere with the sear.

2. 2

   Season the duck with salt, pepper and your herb.

3. 3

   Heat the oil in a good heavy skillet, preferably cast iron. Ensure your pan and oil are good and hot before you start cooking the duck.

4. 4

   Sear the duck starting with the skin side down, should take about 8-10 minutes per side. Ensure that you have a good brown sear before turning over. If you wish to use a meat thermometer to check the temperature medium duck is approximately 165 internal temperature. I like mine a bit rare so I will usually try to bring it to about 145 and then the carry over will take it to 150 or so makes it nice and pink.

No additional tips available.