Dry-aged Duck* Recipe

Dry Aging the Duck

Place the whole duck in a refrigerator set to 34°F (1°C) for 7 to 14 days to dry age. Ensure it is on a rack to allow air circulation.

Seasoning the Duck

After the dry aging, rub the duck inside and out with salt, black pepper, thyme, and smashed garlic cloves. Let it sit at room temperature for 1 hour before cooking.

Sautéing the Aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Cooking the Rice

Add the basmati rice to the skillet and stir for 2 minutes. Pour in vegetable broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy.

Finishing the Pilaf

Stir in chopped pecans into the rice pilaf once it is cooked. Fluff with a fork and set aside.

Sautéing the Livers

In a skillet, melt a bit of butter and cook the duck liver and shallots until the liver is browned but still slightly pink inside, about 3-4 minutes.

Blending the Mousse

Transfer the cooked liver and shallots to a food processor. Add heavy cream, cognac, salt, and black pepper. Blend until smooth and creamy.

Chilling the Mousse

Transfer the mousse into a serving dish and refrigerate for at least 2 hours to set.

Roasting the Bones

In a roasting pan, roast duck bones at 400°F (200°C) until browned, about 30 minutes.

Making the Jus

Transfer the roasted bones to a large pot. Add red wine, onion, carrot, celery, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, skimming occasionally.

Straining the Jus

Once reduced, strain the liquid through a fine mesh sieve to remove solids. Return to heat and reduce further if needed before serving.