Cajun Smoked Duck with Sheet-Pan Roots
Sliced smoked duck breast over roasted sweet potato, regular potato, and crispy kale with a quick Cajun spice finish. One pan, 20 minutes, restaurant vibes on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Toss cubed sweet and yellow potatoes with 2 tbsp oil, 1 tbsp Cajun seasoning, salt, and pepper. Spread on a sheet pan and roast at 425°F.
Step 2
After 10 minutes, push potatoes to the sides. Add kale to the center, drizzle with 1 tbsp oil and a pinch of salt, toss to coat.
Step 3
Return to oven for 8–10 minutes until potatoes are golden and kale is crispy at the edges.
Step 4
Meanwhile, score the duck skin in a crosshatch. Heat a skillet over medium-high until very hot, about 2 minutes.
Step 5
Place duck skin-side down in the skillet. Sear 4–5 minutes until skin is crispy and fat renders; flip and sear 2 minutes for medium-rare.
Step 6
Rest duck 3 minutes, then slice against the grain. Plate over roasted vegetables and top with remaining Cajun seasoning.
Tools you’ll need
- sheet pan
- 12-inch skillet
- knife and cutting board
- measuring spoons
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