Seasoned dry-aged duck breast served with a honey and Chipotle Chile Pepper glaze.
Dry-Aged Duck Breast
- In a bowl combine brown sugar, black pepper, coriander, rosemary, juniper, ginger, and clove. Stir until well mixed.
- Score skin of duck breast in a criss-cross manner, just cutting through the skin but not the muscle. Rub each duck breast with spice rub on both sides.
- Wrap each breast in cheesecloth, using enough to have roughly 3-4 layers of cloth in total. Place in refrigerator for 4-6 days to dry age.
- In a sauce pan over medium heat combine honey, preserves, chipotle, smoked paprika, oregano, and salt.
- Bring the glaze to a simmer and reduce until glaze is bubbling and has thickened. Hold warm for service.
- In cold water, wash the rub off duck breast. Using a towel pat duck breasts dry.
- For each serving, heat 1 teaspoon vegetable oil in a saute pan over medium low heat. Place one breast skin side down in pan and cook slowly until fat has rendered out. Flip and cook to desired doneness.
- Remove duck from the grill pan, place on sizzle platter. Brush each duck breast with 2 tablespoons of chipotle glaze. Place under salamander and allow glaze to caramelize. Remove and let duck rest.
- Slice and plate duck as desired. Drizzle with additional glaze and serve alongside desired accompaniments.
The dry-aging process not only imparts the flavors of the spices being used, but it also creates a firmer texture to the meat. With this, cooking time descreases - pulling at 120°F should create a perfect medium duck breast.
- Recipe type: Sauces Condiments and Spreads