Jul 14 2026
Restaurants›La Fia Bistro›Dry Aged Duck Breast Recipe

Dry Aged Duck Breast Recipe

Inspired by La Fia Bistro
Time2h
Serves2

mushroom brodo, king oyster mushroom, black garlic parsnip puree, asian pear, confit parsnip, duck jus

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Ingredients

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Duck Breast

Mushroom Brodo

Black Garlic Parsnip Puree

Asian Pear and Confit Parsnip

Duck Jus

Method

Duck Breast Preparation

  1. 1

    Prepare Duck Breast

    Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper. Let it sit at room temperature for 30 minutes before cooking.

  2. 2

    Cook Duck Breast

    In a cold, dry skillet, place the duck breasts skin-side down. Gradually increase the heat to medium-high. Cook for about 6-8 minutes until the skin is golden and crispy, then flip and cook for an additional 3-5 minutes until medium-rare. Remove from heat and let it rest for 5-10 minutes before slicing.

Mushroom Brodo

  1. 3

    Prepare Brodo

    Roughly chop the mixed mushrooms, onion, and garlic. In a large pot, combine the mushrooms, onion, garlic, and thyme. Pour in the water and bring to a boil. Reduce heat and let it simmer for about 30-40 minutes. Strain the liquid and set aside.

Black Garlic Parsnip Puree

  1. 4

    Cook Parsnips

    Peel and chop the parsnips into uniform pieces. Place them in a pot, cover with water, and add a pinch of salt. Boil until tender, about 15-20 minutes. Drain and return them to the pot.

  2. 5

    Puree Parsnips

    Add the black garlic, butter, and heavy cream to the cooked parsnips. Blend until smooth. Adjust seasoning with salt if necessary. Keep warm.

Asian Pear and Confit Parsnip

  1. 6

    Prepare Confited Parsnip

    Peel and cut the parsnips for confit into even sticks. In a small saucepan, combine olive oil and parsnip sticks. Cook on low heat for about 30-40 minutes until tender and infused with oil. Season with salt.

  2. 7

    Prepare Asian Pear

    Slice the Asian pear thinly and set aside for plating.

Duck Jus

  1. 8

    Make Duck Jus

    In a saucepan, roast duck bones, onion, carrot, and celery until browned. Add water and bring to a boil. Lower the heat and simmer for approximately 1-2 hours. Strain and season with salt to taste.

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