Cajun Smoked Duck with Roasted Asparagus
Smoky, spicy duck breast seared until the skin crisps, served with charred asparagus tossed in cajun butter. Restaurant-quality plating in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 pieces (about 6 oz each) duck breast, skin-on
- 1 lb asparagus
- 3 tbsp butter
- 2 tsp cajun seasoning
- ½ whole lemon
- 2 cloves garlic cloves, minced
Instructions
- 1
Pat duck breasts dry. Season skin side generously with salt, pepper, and 1 tsp cajun seasoning.
- 2
Toss asparagus with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F.
- 3
Heat a 12-inch skillet over medium. Place duck skin-side down and sear 8 minutes without moving until skin is golden and fat renders.
- 4
Flip duck. Sear flesh side 3 minutes until medium-rare (center still soft when pressed).
- 5
Remove duck to a plate. Add butter, garlic, and remaining 1 tsp cajun seasoning to the pan; swirl until fragrant, about 30 seconds.
- 6
Slice duck against the grain. Plate with roasted asparagus, drizzle pan sauce over top, and squeeze lemon juice across.
Tools you’ll need
- 12-inch heavy skillet
- sheet pan
- chef's knife
- meat thermometer (optional)
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