Cajun Smoked Duck Breast

Step 1

Pat the duck breasts dry with paper towels, rubbing both the skin side and the meat side until no moisture remains — this helps the skin crisp during cooking.

Step 2

Sprinkle the Cajun spice mix evenly over both sides of each duck breast, using about 1 tablespoon per breast, pressing gently so the spice adheres.

Step 3

Place a 12-inch cast iron skillet over medium heat and add 1 tablespoon olive oil, letting it heat until it shimmers and moves easily when you tilt the pan, about 90 seconds.

Step 4

Lay the duck breasts skin-side down in the hot skillet and let them cook undisturbed for 6 minutes, until the skin is deep golden brown and fat has rendered into the pan.

Step 5

Flip the duck breasts meat-side down and cook for 4 more minutes until the meat side is lightly browned, then transfer both breasts to a cutting board.

Step 6

Pour 0.5 cup chicken broth into the skillet with the pan drippings and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom — this is called deglazing and adds deep flavor.

Step 7

Whisk 1 tablespoon butter into the broth and stir for 30 seconds until the sauce is glossy, then remove the skillet from heat.

Step 8

Slice each duck breast thinly against the grain (perpendicular to the long muscle fibers, not parallel to them), into strips about 1/4 inch thick.

Step 9

Arrange the duck slices on two plates, drizzle the Cajun pan sauce over the top, and garnish with fresh chopped thyme or scallions if desired.