Cajun Smoked Duck with Peppers & Jalapeños
Pan-seared duck breast with a quick Cajun spice crust, served with charred sweet peppers and jalapeños. Crusty bread soaks up the pan juices—dinner in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 42g
Ingredients
- 2 pieces (about 6 oz each) duck breast, skin-on
- 2 tbsp Cajun seasoning (paprika, garlic powder, cayenne, thyme, oregano)
- 2 medium sweet bell peppers (red or yellow), sliced
- 2 whole fresh jalapeños, sliced
- 4 slices sliced bread (for serving)
- ½ cup red wine (optional, for deglazing)
Instructions
- 1
Pat duck breasts dry with paper towels. Season skin side generously with Cajun seasoning and salt.
- 2
Heat a large skillet over medium-high. Place duck skin-side down, sear 6 minutes until skin crisps and renders fat—you'll hear steady sizzle.
- 3
Flip duck. Cook 3 minutes more until internal temp reaches 135°F (medium-rare). Transfer to a cutting board to rest.
- 4
In the same skillet, sauté peppers and jalapeños over medium-high heat for 3 minutes until charred at edges.
- 5
Pour red wine into the pan (or use water) to deglaze, scraping up browned bits. Let reduce 1 minute until fragrant.
- 6
Slice duck breast against the grain. Serve over bread with peppers, jalapeños, and pan sauce spooned on top.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- cutting board
- paper towels
- meat thermometer
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