Jul 09 2026
Restaurants›Constantine Toronto›Dry Aged Duck Recipe

Dry Aged Duck Recipe

Inspired by Constantine Toronto
Time1h
Serves2

half or whole breast, asparagus, strawberry chili jam, jus

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Ingredients

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Duck Breast

Asparagus

Strawberry Chili Jam

Jus

Method

Preparing the Duck Breast

  1. 1

    Dry Age the Duck Breast

    If using fresh duck breast, dry age it in the fridge for 2-3 days if possible for enhanced flavor.

  2. 2

    Seasoning

    Score the skin of the duck breast in a crisscross pattern. Season both sides generously with salt and black pepper.

  3. 3

    Cooking

    Heat olive oil in a skillet over medium-high heat. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy. Flip the breast and cook for an additional 4-6 minutes for medium-rare. Remove from the skillet and let it rest.

Cooking the Asparagus

  1. 4

    Prepare the Asparagus

    Trim the woody ends off the asparagus. Toss in olive oil and season with salt.

  2. 5

    Sauté

    In the same skillet used for the duck, add the asparagus and sauté for 3-5 minutes until tender yet crisp.

Making the Jus

  1. 6

    Deglaze the Skillet

    Add red wine to the skillet while scraping up the brown bits from the bottom. Let it simmer for 2-3 minutes.

  2. 7

    Add Stock

    Pour in the chicken or duck stock and let it reduce by half. Finish with butter, and season with salt and pepper.

Serving

  1. 8

    Plate the Dish

    Slice the duck breast and arrange it on the plate. Add the sautéed asparagus, a dollop of strawberry chili jam, and drizzle with the jus. Serve immediately.

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