Duck Naked recipe.

Duck Naked

Recipe icon.
Recipe
February 04, 2019 by Yair Reiner
  • Prep Time: 30 mins
  • Serves: 4 people
You should make duck breast this weekend. Really. It's easy to make and delicious and provides the meaty satisfaction of beef with the dietary profile of fowl. Yes, it has a bit of fat, but much of it cooks off, and what remains is high in monounsaturated fats and essential fatty acids. Duck fat is good fat, people. Yair Reiner invented Frywall in his home kitchen while making duck breast, and here he demonstrates how it's done.
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Today's recipe is bare bones, because duck, like a good steak, already comes packed with all the flavor you need. Just add salt, pepper, and the right amount of heat, and let the duck quack for itself. 


Place the duck breasts skin-side up on a cutting board, and cut very shallow cross hatches into the skin. This helps the fat to render as the meat cooks. 


crosshatching cuts


Generously apply salt and pepper to both sides.

salt duck

pepper duck


Preheat the oven to 400 degrees. Place the breasts skin-side down into a cold skillet on the stovetop, then turn the heat to medium-high. Put the Frywall into position and cook for about 5 minutes, or until the skin turns golden and releases easily from the pan.


oven with frywall

frywall duck

Use tongs to flip the breasts, and cook for about another 3 minutes on the other side. Flip once more, so the skin side is down.


flip with tongs


Remove the Frywall and transfer the pan into the oven for another 6 to 8 minutes. You've reached perfect medium rare when the meat is mainly firm but it still has a little give when pressed. If using a thermometer, aim for an internal temperature of approximately 135 degrees.


duck in oven


 Remove the meat to cutting board and let rest for about 10 minutes. Use a sharp knife to slice along the bias into half-inch thick strips.


cut duck


Serve with roasted potatoes; preferably cooked in duck fat.


Bon appétit and have a delicious weekend.


final duck

Duck Naked
Recipe icon.
Recipe
February 04, 2019 by Yair Reiner
  • Prep Time: 30 mins
  • Serves: 4 people

Pan-Seared Duck Breast

Ingredients

  • 2 duck breasts, about 12 oz. each
  • Salt
  • Pepper
  • A large oven-safe stainless steel or cast iron skillet
  • A Frywall that fits (see our sizing guide)

Instructions

  1. Place the duck breasts skin-side up on a cutting board.
  2. Cut cross hatches into the skin.
  3. Apply salt and pepper to both sides.
  4. Preheat oven to 400 degrees.
  5. Place the breasts skin-side down into a cold skillet on the stovetop.
  6. Turn the heat to medium-high.
  7. Put the Frywall into position and cook for 5 minutes.
  8. Flip the breasts.
  9. Cook for 3 minutes on the other side.
  10. Flip once more, so the skin side is down.
  11. Remove the Frywall.
  12. Transfer the pan into the oven for 6 to 8 minutes.
  13. Let rest for 10 minutes.
  14. Use a sharp knife to slice along the bias into half-inch thick strips.
  15. Bon appétit and have a delicious weekend!
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Meet Yair Reiner , CEO
Yair lives and works in Brooklyn, NY with his wife (a veterinarian) and two young daughters. Before inventing Frywall, Yair traipsed through a variety of vocations, including in finance, radio production, and book editing.
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