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Dry Aged Duck Breast with Honey Chipotle Glaze

Here we’ve dry-aged duck breast for several days to increase the depth of flavor and to create a firmer texture. Brushed, broiled, and drizzled with a sweet and smoky honey chipotle glaze before serving, this recipe is proof that invested time is a luxurious, meaningfu... Here we’ve dry-aged duck breast for several days to increase the depth of flavor and to create a firmer texture. Brushed, broiled, and drizzled with a sweet and smoky honey chipotle glaze before serving, this recipe is proof that invested time is a luxurious, meaningful ingredient. Read More Read Less
10 min
PREP TIME
25 min
COOK TIME
16
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • Duck Breast
  • 1 tablespoon (15 milliliters) dark brown sugar
  • 1 teaspoon (5 milliliters) Ground Black Pepper
  • 1 teaspoon (5 milliliters) Organic Ground Coriander
  • 1 teaspoon (5 milliliters) Rosemary Leaves , finely crushed
  • 1 teaspoon (5 milliliters) ground dried juniper berries (optional)
  • 1/2 teaspoon (2 milliliters) Cloves, Ground
  • 1/2 teaspoon (2 milliliters) Ginger, Ground
  • 1/2 teaspoon (2 milliliters) kosher salt
  • 2 duck breasts , (about 8 oz/250 g each)
  • 2 tablespoons (30 milliliters) vegetable oil
  • Honey Chipotle Glaze
  • 1/2 cup (125 milliliters) honey
  • 1/4 cup (60 milliliters) peach preserves
  • 3/4 teaspoon (4 milliliters) Chili Pepper Chipotle
  • 1/2 teaspoon (2 milliliters) Paprika Smoked
  • 1/4 teaspoon (1 milliliter) Oregano Leaves
  • 1/4 teaspoon (1 milliliter) kosher salt

Preparation

  • 1 For the Duck, mix brown sugar, spices and salt in small bowl. Set aside. Score duck breasts in criss-cross pattern, cutting through skin-only, leaving meat intact. Rub with spice mixture to coat all over. Wrap each breast with 3 to 4 layers of cheesecloth. Place on sheet pan, skin-side up. Transfer to refrigerator. Refrigerate 4 to 6 days to dry age. Remove duck breast from refrigerator. Rinse with cold water and pat dry with paper towels.
  • 2 When ready to serve, prepare the Glaze. Mix all ingredients in small saucepan. Bring to simmer on medium heat. Cook just until bubbly and thickened. Keep warm.
  • 3 Heat oil in large oven-safe skillet on medium-low heat. Place duck breasts in skillet, skin-side down. Cook 10 to 12 minutes or until skin is browned and crispy and most of the fat has been rendered out. Turn breasts and cook 3 to 5 minutes longer or until desired doneness. (Internal temperature should reach about 120 to 125°F/49 to 52°C for rare).
  • 4 Brush each duck breast with 2 tablespoons (30ml) of the Glaze. Transfer pan to oven. Broil just until glaze is bubbly and caramelized, about 2 minutes. Let duck rest 5 minutes. Thinly slice and serve drizzle with additional glaze.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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