Dry Aged Duck Recipe
tahitian squash, kumquats, bao bun, quatre epices, citrus duck jus
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Ingredients
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Duck Preparation
Vegetable Preparation
Bao Bun Preparation
Citrus Duck Jus
Method
Duck Preparation
- 1
Dry Age the Duck
Season the duck with salt, black pepper, and quatre epices. Place it on a rack in the refrigerator for at least 3 days to dry age.
- 2
Sear the Duck
Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes. Preheat a skillet over medium-high heat and add cooking oil. Sear the duck breast-side down for about 6-8 minutes until the skin is crispy, then turn it over and sear for another 4-5 minutes.
- 3
Roast the Duck
Transfer the duck to a preheated oven at 375°F (190°C) and roast for approximately 1 hour or until the internal temperature reaches 165°F (74°C).
Vegetable Preparation
- 4
Prepare Tahitian Squash
Cut the Tahitian squash in half, scoop out the seeds, and slice into wedges. Steam or roast until tender, about 20-25 minutes.
- 5
Prepare Kumquats
Wash the kumquats, slice them in half, and remove any seeds. Set aside for garnish.
Bao Bun Preparation
- 6
Steam Bao Buns
Steam the bao buns for about 10-12 minutes until soft and fluffy. Keep warm until serving.
Citrus Duck Jus
- 7
Make Duck Jus
In a pot, combine duck bones and water. Bring to a boil, then reduce heat to a simmer and cook for about 1 hour. Strain the liquid and return it to the pot. Add orange juice, lemon juice, and thyme. Simmer for an additional 20 minutes until slightly thickened.