honey glazed dry aged duck breast Recipe

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.

Season the Duck

Rub the duck breasts with salt and black pepper. Let them rest at room temperature for 30 minutes.

Cook the Duck

In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and slowly render the fat for about 8-10 minutes, until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes, then brush with honey during the last minute of cooking.

Rest the Duck

Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.

Prepare the Carrots and Treviso

Peel and julienne the carrots. Chop the treviso into bite-sized pieces.

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.

Prepare the Quince

Core and slice the quince thinly. Optionally, poach the slices in water with a bit of sugar until tender.

Make the Kiwi Vinaigrette

In a blender, combine kiwi, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.

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.