Brick Pressed Duck

This method reduces cooking time by spatchcocking or butterflying a whole duck and then weighing it down with bricks. This ensures more skin contact with the skillet, so it crisps quickly.

Ingredients

  • Salt and Fresh Ground Black Pepper, to taste
  • Vegetable Oil
  • 1 large Cast Iron Skillet
  • 2 Bricks
  • Aluminum Foil

Direction

  • Spatchcock or butterfly the whole duck.
  • Season the duck with salt and pepper on both sides.
  • Preheat oven to 350 F.
  • Wrap bricks in foil; place into the oven while it preheats.
  • On the stove top, preheat the cast iron skillet over medium-high heat.
  • Coat the bottom of the skillet with oil.
  • Place the duck skin-side up in the hot oil and cook for 2-3 minutes.
  • Turn duck over and continue to cook for 3-4 minutes.
  • Remove bricks from oven and place directly onto the duck in the skillet.
  • Place skillet with duck and bricks into the oven.
  • Cook for 25 minutes, then check the internal temperature at the thigh joint; Continue cooking until the internal temperature reaches 175-180 F.
  • Remove the bricks and enjoy.
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