Carnivore Recipes
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Duck Breast
25 min460 cal34g protein34g fat8 oz breast
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Score skin in crosshatch. Start skin-down in cold pan, render 8 min. Flip, finish in oven 400°F 6 min.
Ingredients
- Duck Breast8 oz
- Salt1 tsp
Steps
- 1Score the skin in a tight crosshatch pattern — cut through skin but not into the meat.
- 2Season both sides generously with salt.
- 3Place duck breast skin-side down in a COLD cast iron pan. Turn heat to medium.
- 4Render fat slowly for 8–10 minutes until skin is golden and crispy.
- 5Flip and cook meat-side down for 3 minutes for medium-rare.
- 6Transfer to oven at 400°F for 5–6 minutes if thick. Rest 5 minutes before slicing.