Dry Aged Rohan Duck Breast Recipe
smoked parsnip puree, lacto fermented cabbage, golden raisins, kale, duck confit, pear chutney, duck jus
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Ingredients
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Duck Breast
Smoked Parsnip Puree
Lacto Fermented Cabbage
Golden Raisins
Duck Confit
Pear Chutney
Duck Jus
Kale
Method
Preparation
- 1
Lacto Fermented Cabbage
Chop the cabbage and mix it with water and sea salt. Let it ferment at room temperature for about 5-7 days.
- 2
Duck Confit
Slowly cook duck legs in duck fat with thyme and garlic for about 2-3 hours until tender.
- 3
Pear Chutney
In a pot, combine chopped pears, onion, apple cider vinegar, brown sugar, and ginger. Cook until thickened, about 30 minutes.
- 4
- 5
Smoked Parsnip Puree
Steam parsnips until tender, blend with heavy cream, smoked salt, and butter until smooth.
Cooking Duck Breast
- 6
Sear Duck Breast
Score the skin of the duck breast, season with salt and pepper, and sear skin-side down in olive oil over medium-high heat for 6-8 minutes until crispy. Flip and cook for an additional 3-5 minutes. Let rest before slicing.
- 7
Assembly
- 8
Plate the Dish
On a plate, spread a layer of smoked parsnip puree, top with sliced duck breast, add a side of lacto fermented cabbage, golden raisins, and sautéed kale, and finish with duck confit, pear chutney, and a drizzle of duck jus.
