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Frywall Recipes

Pan-Seared Duck Breast

Duck breast, seared with Frywall splatter screen alternative
You should make duck breast this weekend. Really. It's easy to make and delicious and provides the meaty satisfaction of beef with the dietary profile of fowl. Yes, it has a bit of fat, but much of it cooks off, and what remains is high in monounsaturated fats and essential fatty acids. Duck fat is good fat, people. Today's recipe is bare bones, because duck, like a good steak, already comes packed with all the flavor you need. Just add salt, pepper, and the right amount of heat, and let the duck quack for itself.

Yair Reiner invented Frywall in his home kitchen while making duck breast, and here he demonstrates how it's done.