Jun 04 2026
Restaurants›BOTANIST›Smoked Dry-aged Duck Breast Recipe

Smoked Dry-aged Duck Breast Recipe

Inspired by BOTANIST
Time3h
Serves4

Carrot, duck confit, foie gras, brown butter jus

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Ingredients

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Duck Breast

Duck Confit

Foie Gras

Brown Butter Jus

Carrot Purée

Method

Duck Breast Preparation

  1. 1

    Prepare the Duck Breasts

    Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

  2. 2

    Smoke the Duck Breasts

    Preheat your smoker and add the wood chips. Smoke the duck breasts for about 1 hour at 225°F (107°C) until they reach an internal temperature of 135°F (57°C).

Duck Confit

  1. 3

    Prepare Duck Confit

    In a heavy pot, combine duck leg quarters, duck fat, thyme, and crushed garlic. Cook on low heat for about 2 hours until the duck is tender and falling off the bone. Allow to cool in the fat.

Foie Gras Preparation

  1. 4

    Prepare the Foie Gras

    Season the foie gras with salt and black pepper. Sear in a hot pan for 1-2 minutes on each side until golden brown. Remove and set aside.

Brown Butter Jus

  1. 5

    Make Brown Butter Jus

    In a saucepan, melt the butter over medium heat until it turns brown. Add minced shallots and sauté for 2-3 minutes. Deglaze with white wine, reduce by half, then add chicken stock and simmer until thickened.

Carrot Purée

  1. 6

    Prepare Carrot Purée

    Boil chopped carrots in salted water until tender, about 15 minutes. Drain and blend with butter until smooth. Season with salt to taste.

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