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By Root 623 0

it you end up with something that looks like meat fettuccine, which may taste good but looks a little … weird. Thus the bias cut—across the grain. Slice the steak on an angle and you get it all: short muscle fibers and great-looking slices. The leftovers are delicious cold, by the way.

one of those strange, food-industry terms that attempts to describe something you can’t really describe

Cast-Iron Duck

I’m chronically depressed about the puny amount of duck we eat in this country. It’s just plain wrong. Besides being downright American, duck is without question our tastiest poultry. If we’re to eat less red meat, I say let’s eat more duck.

This sear is a little different than the basic method because it starts with medium rather than high heat in order to render out some fat without burning the duck skin. Since it depends on rendering out subcutaneous fat, proper searing also translates to a more healthful dish.

Application: Searing

With a sharp knife, trim excess fat and sinew from the breasts and score the skin in a crosshatch pattern, being very careful not to cut into the muscle. Pat the breasts dry with paper towels. The less moisture the better: it will result in a crisper skin—and crisp skin is essential. Season the breasts with salt and pepper. Heat a well-seasoned cast-iron skillet over medium heat for about 3 minutes. Using a spray bottle, lightly coat the pan with oil. Gently lay the breasts into the pan, skin side down. Resist the urge to move them around, as you’ll want them to brown. Once you’ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don’t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow the juices to redistribute throughout the meat. After about 5 minutes, with the skin side up, slice the breasts on a bias. Fan the meat over a tasty side dish—how about Red Flannel Hash?—and enjoy.

Yield: 4 servings

Software:

4 duck breasts

Kosher salt and freshly ground

black pepper

Canola oil

Hardware:

Sharp knife

Paper towels

Spray bottle for the oil

Cast-iron skillet

Tongs

Resting rack

Aluminum foil

Red Flannel Hash

This dish is best with the delicious Cast-Iron Duck.

Application: Searing

Preheat the oven to 400° F.

Using a paring knife, peel the beet under cold running water, cut into medium dice (to yield 1 cup), and place in a cold-water bath as you go; this will help keep your clothes from getting stained. Peel and dice the potatoes (to yield 3 cups) and put them in a second cold-water bath after cutting them; this will keep them from oxidizing and turning brown. Drain the diced beet, and coat with 1 tablespoon duck fat. Spread the beet pieces out on a baking sheet and season with salt and pepper. Roast for 8 minutes, or until they are slightly tender. Drain the potatoes and put them in the pot of boiling water. When the water returns to a boil, drain the potatoes and plunge them into an ice-water bath to stop the cooking. Drain, rinse, and spin them in a salad spinner. Heat a cast-iron pan over medium heat for 3 minutes. Add the remaining duck fat and toss in the garlic. Cook the garlic for about 45 seconds, just to flavor the oil. Add the onion and cook for another 45 seconds. Add the potatoes and beets and cook until crisp with a minimal amount of stirring. Be sure not to overcrowd the pan or you’ll never get that crispness you’re after—work in batches if you must. Season with salt and pepper, add the chives, and stir to distribute. If you’re really adventurous, crack a duck egg atop the hash and cover with a lid. Cook until the egg is at your favorite degree of doneness.

Yield: 4 servings

Software:

1 medium red beet

4 medium red potatoes

3 tablespoons duck fat or oil

Kosher salt and freshly ground

black pepper

2 tablespoons minced garlic

1 Vidalia or other sweet onion,

diced

1 tablespoon chopped chives

1 duck or chicken egg (optional)

Hardware: