Duck breast is my favorite thing to cook in a pan - the process is unlike any other protein. Score the skin, start on a cold pan and watch as the the cast iron fills with rendered liquid gold. The thick layer of skin insulates the meat and the result is a rosy pink interior with a golden crust.

On the grill, duck breast is almost impossible. Direct heat (which is necessary for crispy skin) leads to flare ups; however, this process gives us the best of both worlds. Light smoke and slow cooking yields perfectly tender meat, and the rendered skin (I know in the video I mistakenly call it fat) is one of the best tasting things I’ve ever made. Zero chewy skin whatsoever and the perfect contrast of textures in every bite.

🧂 Osmo Salt: Flakey Salt and Pepper Grinder #osmopartner #osmosalt https://www.osmosalt.com/
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#duckbreast #duck #duckfat #liquidgold #grilling #smokedduck #orangezest #parsnip #parsnippuree #puree #recipe #datenight #fivespice