Seared Duck with a Blackberry Balsamic Reduction
June 15, 2020
Seared Duck with a Blackberry Balsamic Reduction
NOTHING cooks duck like cast iron. Find the largest breasts you can. Cook them skinside down for ¾ of the cooking time. I’ve always served my duck with some kind of fruit-based sauce. While the French duck à l'orange is more famous, I prefer my duck with a blackberry sauce made from fresh blackberries.
Go to the Recipe
For those of you interested in collectible cast iron, read this post for more information on the book, and where you can find it.
Recipe for Lemon Bread using a Griswold #877 cast iron loaf pan.
This creamy one-pot spaghetti dish is a no brainer for the family. It’s so easy you don’t need to even boil the spaghetti noodles separately
I scored a nice cast iron Griswold 877 loaf pan the other day, and I adapted our family banana bread recipe. It came out awesome.
I discovered braised lamb shanks when in New Zealand. Braise them in your Dutch oven for a couple of hours and the meat will literally fall off the bone.
Want an easy-to-cook dinner the family will love? Cook them a chicken pot pie in your cast iron skillet!
There’s something about pork chops with apples. They are the perfect combination. This quick and easy recipe is simply the best.
Fajitas are one of those classic dinners cooked and served sizzling in cast iron. This isn’t just an everyday beef fajitas, this is a steak fajitas, made with top sirloin steak...
I love cooking a porterhouse because it gets you both a filet mignon and a New York strip steak. Just add salt, pepper and butter! A more rustic dinner than the steak au poivre. It's not surprising since the name Porterhouse originated from English pubs that served “Porter” ale. Cutting them into strips enables you to ensure the smaller filet mignon cooks at the same rate as the NY Strip. This recipe says it's for "two", but really this can easily feed four people. Try it with rosemary skillet potatoes and Brussels sprouts .
You have a lot of cast iron options when it comes to making crepes. An obvious option is a griddle, which is what I used to use. Recently I had several hungry mouths to feed, so I didn't want to make them one at a time. I ended up using three of my skillets at the same time (6', 8" and 10"). I ended up preferring skillets to my griddle. With the skillets you can swirl the batter in the pan to make the batter layer nice and thin. In the end I preferred my 6" pan over the others. The key is to get your skillet to about 400 degrees before starting. I made lemon/powdered sugar and Nutella crepes.
