Honey Glazed Dry Aged Duck Breast Recipe
carrots, treviso, kiwi vinaigrette, quince
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Ingredients
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Duck Breast
Vegetables
Vinaigrette
Method
Preparing the Duck
- 1
Score the Duck Breast
Using a sharp knife, score the skin of the duck breast in a criss-cross pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper. Let them rest at room temperature for 30 minutes.
- 3
- 4
Rest the Duck
Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.
Preparing the Vegetables and Vinaigrette
- 5
Prepare the Carrots and Treviso
Peel and julienne the carrots. Chop the treviso into bite-sized pieces.
- 6
Cook the Carrots
Blanch the carrots in boiling water for 2-3 minutes, then shock in ice water to maintain their color. Drain and set aside.
- 7
Prepare the Quince
Core and slice the quince thinly. Optionally, poach the slices in water with a bit of sugar until tender.
- 8
Make the Kiwi Vinaigrette
In a blender, combine kiwi, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
Plating
- 9
Plate the Dish
Slice the duck breast and arrange it on a plate with the blanched carrots, treviso, and quince slices. Drizzle with kiwi vinaigrette and serve.
