Duck breast seared over a hot fire with pears and sage


Serves 2

Place a cast iron pan on a grill over hot coals to preheat.


Duck breast

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.


Sage leaves

Cook the sage leaves until crisp, about 30 seconds.


Serve the seared duck breast with:

Caramelized pears

Crispy sage

Sea Salt