Duck Breast with Sugar Snap Peas and Mushrooms – Honest Abe Living Magazine features Cooking with Lodge Cast Iron recipes in each issue along with photos of log cabins, log homes and timber frame homes.
4 duck breasts (6 to 8 ounces each)
Salt and freshly ground black pepper
4 cloves garlic, finely chopped
3/4 pound sugar snap peas, ends trimmed
8 ounces mushrooms (cremini and button mushrooms preferred), thinly sliced
2 teaspoons sherry vinegar or red wine vinegar
1. Remove any silverskin from the duck breasts and pat dry with a paper towel. Score the duck skin approximately 1/2 inch apart in a crisscross pattern (be sure not to cut into the duck meat). Season both sides with salt and pepper.
2. Heat a large cast iron skillet over medium heat. Place the duck breasts in the hot skillet, fat side down, and sear until golden brown, 7 to 9 minutes. Turn the breasts over and cook for another 5 to 7 minutes. (The recommended serving temperature for duck is 145°F for medium rare.)
3. Transfer the breasts to a plate. Pour the rendered duck fat into a heatproof container. Measure 1 1/2 tablespoons of the rendered duck fat back into the skillet (refrigerate any remaining fat and use it to cook potatoes). Add the garlic, snap peas, and mushrooms. Season with salt and pepper to taste. Add the vinegar and cook, stirring, over medium heat to heat everything through, 5 to 7 minutes.
4. Cut the duck breasts into 1/2-inch-thick slices. Serve the duck with the vegetables on the side.
Duck breast is a treat to enjoy at fine restaurants, but many people are hesitant to try it themselves at home. This recipe from Al Hernandez, food and wine editor of The Vine Times, helps you bring that tasty and elegant meal home.
We hope you enjoy this recipe from the new Lodge Cast Iron Cookbook: A Treasury of Timeless Delicious Recipes. The cookbook can be ordered from the Lodge web site or from Amazon. For more information about Lodge and their cast iron cookware, visit www.lodgemfg.com.