Crispy Cajun Duck & Sausage Skillet
Pan-seared duck breast and andouille sausage with smoky Cajun spice, finished with a quick pepper-onion sauté. One-skillet dinner that tastes like New Orleans in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 whole (about 8 oz total) duck breasts, skin-on
- 8 oz andouille sausage, sliced 1/2-inch thick
- 1 large yellow onion, diced
- 1 each red and green bell peppers, diced
- 2 tbsp Cajun seasoning (paprika, cayenne, garlic powder, thyme)
- 1 tbsp hot sauce (Louisiana-style, optional)
- ½ lemon lemon juice
- 2 whole scallions, chopped (for garnish)
Instructions
- 1
Pat duck breasts dry with paper towels. Season skin generously with Cajun seasoning, salt, and pepper on both sides.
- 2
Heat a 12-inch skillet over medium-high until hot, ~2 minutes. Place duck skin-side down, sear 5-6 minutes until skin is golden brown and crispy.
- 3
Flip duck skin-side up, sear 3-4 minutes more until edges are firm but center stays barely pink. Transfer to a plate.
- 4
In the same skillet, brown sausage slices 3 minutes over medium-high, breaking clumps. Add onion and peppers, sauté 4-5 minutes until softened.
- 5
Slice duck against the grain into 1/2-inch strips. Return to skillet with sausage and vegetables.
- 6
Squeeze lemon juice over the top, drizzle with hot sauce if using, toss gently. Garnish with scallions and serve hot.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- paper towels
- wooden spoon or silicone spatula
- cutting board
- chef's knife
- serving plate
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