Dry-aged Duck Breast Recipe

Prepare the Duck

Score the skin of the dry-aged duck breast in a diamond pattern without cutting into the flesh. Season with salt and black pepper.

Cook the Duck

In a cold skillet, place the duck breast skin-side down and turn the heat to medium. Cook for about 10-12 minutes until the skin is crispy and golden. Flip and cook for another 5-7 minutes for medium rare. Let rest before slicing.

Sauté Sea Asparagus

In a pan, heat olive oil over medium heat. Add sea asparagus and sauté for 3-4 minutes until tender. Drizzle with lemon juice before serving.

Caramelize Cipollini

Melt butter in a skillet over medium heat. Add cipollini onions and sprinkle with brown sugar. Cook until caramelized, about 10-12 minutes. Deglaze with balsamic vinegar.

Make Hazelnut Gel

Blend hazelnuts with water until smooth. Strain through a fine sieve. In a saucepan, combine hazelnut liquid with agar-agar and bring to a boil. Let cool and set, then blend again to achieve a gel-like consistency.

Bake Pomme Anna

Thinly slice potatoes and layer them in a buttered dish, brushing each layer with melted butter and sprinkling with salt. Bake at 180°C (350°F) for 45-50 minutes until golden and tender.

Make Red Currant Jus

In a saucepan, combine red currants, red wine, and chicken stock. Simmer until reduced by half. Mix cornstarch with water, add to the sauce to thicken, and strain before serving.