This Duck Recipe Will Blow Your Mind!

duck breasts

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a budget-friendly option.

Introduce the dish as reverse seared duck breasts and emphasize the deliciousness of duck meat.

Season the boneless duck breasts with Cattlemen's Roadhouse rub, allowing it to tack up for a few minutes.

Preheat the Yoder smokers ys-480s pellet grill to 150°F using Hickory pellets for smoking.

Insert a probe into the duck breasts to monitor the internal temperature, aiming for 125-130°F.

Smoke the duck breasts for one hour at 150°F, checking the internal temperature which should reach 100-105°F after an hour.

Prepare a creamy honey mustard sauce by mixing 1 tablespoon of Duke's Mayo, 1 tablespoon of Cossle's Dijon mustard, pickled mustard seeds, 1 teaspoon of hot sauce, and Kansas Wildflower honey to taste.

Score the skin of the duck breasts with a sharp knife to allow fat to render out.

Place the scored duck breasts skin-side down in a cold 12-inch cast iron skillet.

Crank the grill heat to 600°F for searing the duck breasts.

Sear the duck breasts for about 5 minutes skin-side down, basting with the rendered fat.

Flip the duck breasts and sear the other side for about 30 seconds until the internal temperature reaches 125°F.

Remove the duck breasts from the skillet and let them rest for about 5 minutes.

Use the leftover duck fat in the skillet to roast chipolini onions, parboiled fingerling potatoes, purple cauliflower, and oyster mushrooms, seasoning with salt.

After resting, slice the duck breasts and plate them with the roasted vegetables.

Drizzle the honey mustard sauce over the duck and garnish with microgreens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens