Steps

• 1

  Take duck breasts out of the fridge and pat them very dry. Score skin in a crisscross pattern with a very sharp blade, being careful not to cut into the meat. Allow to sit at room temperature for 30 minutes.

• 2

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• 3

  Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Place the cast iron skillet in the preheated grill and close the lid.

  450 ˚F / 232 ˚C

  00:20

• 4

  Check the duck after 20 minutes and see how the skin looks. You want to cook it skin side down until the skin turns a golden brown and crispy. This could take an additional 5 to 10 minutes depending on the thickness of the skin.

  450 ˚F / 232 ˚C

  00:10

• 5

  Once you achieve a golden brown crispy skin, flip the breasts over and cook for an additional 3 to 5 minutes or a thermometer inserted in the thickest part of the meat reads 130-135℉ for medium-rare.

  450 ˚F / 232 ˚C

  135 ˚F / 57 ˚C

• 6

  Take the duck breasts out of the pan and let them rest on a cutting board, skin side up for about 5 minutes. Slice the duck breast diagonally and serve immediately. Enjoy!