Cajun Smoked Duck Breast

Ingredients

• 2 breasts (about 6 oz each) duck breast, skin on
• 2 tablespoons Cajun spice mix (paprika, garlic powder, onion powder, cayenne, thyme, salt, black pepper)
• 1 tablespoon olive oil
• ½ cup chicken broth
• 1 tablespoon butter
• 2 tablespoons fresh thyme or scallions, chopped (optional garnish)

Instructions

1. 1

   Pat the duck breasts dry with paper towels, rubbing both the skin side and the meat side until no moisture remains — this helps the skin crisp during cooking.

2. 2

   Sprinkle the Cajun spice mix evenly over both sides of each duck breast, using about 1 tablespoon per breast, pressing gently so the spice adheres.

3. 3

   Place a 12-inch cast iron skillet over medium heat and add 1 tablespoon olive oil, letting it heat until it shimmers and moves easily when you tilt the pan, about 90 seconds.

4. 4

   Lay the duck breasts skin-side down in the hot skillet and let them cook undisturbed for 6 minutes, until the skin is deep golden brown and fat has rendered into the pan.

5. 5

   Flip the duck breasts meat-side down and cook for 4 more minutes until the meat side is lightly browned, then transfer both breasts to a cutting board.

6. 6

   Pour 0.5 cup chicken broth into the skillet with the pan drippings and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom — this is called deglazing and adds deep flavor.

7. 7

   Whisk 1 tablespoon butter into the broth and stir for 30 seconds until the sauce is glossy, then remove the skillet from heat.

8. 8

   Slice each duck breast thinly against the grain (perpendicular to the long muscle fibers, not parallel to them), into strips about 1/4 inch thick.

9. 9

   Arrange the duck slices on two plates, drizzle the Cajun pan sauce over the top, and garnish with fresh chopped thyme or scallions if desired.

Tools you’ll need

• 12-inch cast iron skillet
• paper towels
• cutting board
• sharp knife
• wooden spoon
• whisk
• two dinner plates

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