Duck breast seared over a hot fire with pears and sage
Place a cast iron pan on a grill over hot coals to preheat.
On a plate, pat dry with a paper towel:
1 duck breast, room temperature
Place the duck breast skin side up.
With a sharp knife, score the breast through the skin and fat (scoring allows the fat to be released while the breast is searing and helps the skin cook to a crisp texture).
In the preheated cast iron pan, place:
Duck breast, scored, skin side down
Sear for 6–8 minutes.
Turn the breast over, tucking underneath:
1 sprig of sage
Sear for 1 minute.
Remove the pan from the heat, cover loosely, and let the duck breast rest for 5–10 minutes.
Pears and sage
Place a small cast iron pan on the grill to preheat for 1–2 minutes.
1 tablespoon butter
1 tablespoon rendered duck fat, reserved from pan
When the butter and fat are very hot, add:
1 large pear, or several small pears, halved
Fry the pear halves on both sides until golden-brown, about 1 minute per side.
Cook the sage leaves until crisp, about 30 seconds.
Serve the seared duck breast with: