Is It Recommended to Use a Cast Iron Pan for Duck?

Choosing the Right Duck for Cast Iron Cooking

When selecting a wild duck or goose for cast iron cooking, consider birds with a high fat content to ensure tender and juicy meat. Look for ducks with a fat layer of at least 1/2 inch (1.3 cm) to help retain moisture during the cooking process. For example, a Merganser or a Wood Duck can be excellent choices for cast iron cooking.

Preparing the Duck for Cast Iron Cooking

To prepare the duck for cast iron cooking, start by seasoning the bird with your preferred dry rub. Then, sear the duck breast in a preheated cast iron pan over high heat for exactly 3 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the breast from the pan and set it aside to rest. Next, confit the duck legs in the same pan by slowly cooking them in a mixture of oil and aromatics at 275°F (135°C) for 2-3 hours. This will result in tender and fall-off-the-bone legs.

Finishing the Dish: Bacon Wrap and Orange Glaze

To add a flavorful twist to your cast iron cooked duck, wrap the breast with crispy bacon and top it with a sweet and tangy orange glaze. Simply cook 4 slices of bacon in the same cast iron pan until crispy, then wrap it around the breast. Meanwhile, mix together 1/4 cup of orange marmalade, 2 tablespoons of honey, and 1 tablespoon of soy sauce to create the glaze. Brush the glaze over the bacon-wrapped breast and serve immediately.