Smoked Duck & Sausage Cajun Skillet
Smoky duck breast and spicy sausage tossed with bell peppers, onion, and a bold Cajun spice rub in one skillet. Served over rice or with crusty bread to soak up the heat.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 breasts (about 12 oz total) duck breast, skin-on
- 8 oz andouille sausage, sliced
- 2 medium bell peppers (red and yellow), chopped
- 1 medium yellow onion, chopped
- 2 tbsp Cajun seasoning blend
- 2 tbsp hot sauce (like Crystal or Frank's)
- ½ cup chicken broth
Instructions
- 1
Score the skin of both duck breasts in a crosshatch pattern without cutting into the meat.
- 2
Season both sides of the duck generously with Cajun seasoning. Place skin-side down in a cold skillet.
- 3
Turn heat to medium-high. Sear duck skin-side down until skin is golden and crispy, about 5 minutes.
- 4
Flip duck, sear flesh-side 2 minutes. Transfer duck to a plate; rest 3 minutes, then slice into strips.
- 5
In the same skillet, brown sausage over medium-high heat, stirring occasionally, about 3 minutes.
- 6
Add peppers and onion; sauté until soft and charred at edges, 4 minutes. Stir in hot sauce and broth.
- 7
Return duck slices to the skillet, simmer 2 minutes to meld flavors. Serve hot with rice or bread.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed sauté pan
- sharp knife for scoring
- tongs
- measuring spoons
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