Aged Duck Breast Recipe
RUTABAGA, POMEGRANATE HOISIN, STEAMED BUNS
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Ingredients
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Duck
Rutabaga Purée
Pomegranate Hoisin Sauce
Steamed Buns & Garnish
Method
Duck
- 1
Score and season
Pat duck breasts dry with paper towel. Using a sharp knife, lightly score the skin in a diagonal crosshatch pattern without cutting into the meat. Season both sides generously with kosher salt and freshly ground black pepper; press gently to adhere.
- 2
Render and sear
Place a cold, dry skillet (preferably cast iron) over medium-low heat. Place duck breasts skin-side down with skin contacting the pan. Cook slowly for 10–14 minutes, adjusting heat as needed so fat renders steadily and skin turns deep golden-brown and crisp. Spoon off excess fat into a heatproof container as it accumulates (reserve for another use).
- 3
Finish in oven
When skin is crisp and most fat is rendered, pour off all but about 1 tablespoon of fat. Add 1 tablespoon neutral oil to the pan and flip breasts skin-side up. Transfer skillet to a 400°F (200°C) oven and roast 6–8 minutes for medium-rare (internal 125–130°F / 52–54°C). For medium, roast 8–10 minutes. Rest on a cutting board loosely tented with foil for 6–8 minutes before slicing thinly on the bias.
Rutabaga Purée
- 4
- 5
Blend to purée
Drain rutabaga, reserving a little cooking liquid. Transfer to a blender or use an immersion blender. Add butter, heavy cream, salt, and pepper. Purée until silky and smooth, adding reserved cooking liquid a tablespoon at a time to reach a spreadable consistency. Keep warm while finishing other components.
Pomegranate Hoisin Sauce
- 6
Combine sauce ingredients
In a small bowl whisk together hoisin sauce, pomegranate molasses, soy sauce, rice vinegar, grated ginger, minced garlic, and 2 tablespoons water until smooth.
- 7
Thicken
In a separate small cup dissolve cornstarch in the remaining tablespoon of water. Heat a small saucepan over low-medium heat, add the sauce mixture and bring to a gentle simmer. Whisk in the cornstarch slurry and cook 1–2 minutes until sauce slightly thickens and becomes glossy. Remove from heat and set aside. Taste and adjust balance with a little extra pomegranate molasses (for sweetness/tang) or soy sauce (for salt) if needed.
Steamed Buns & Assembly
- 8
Steam buns
If using frozen buns, thaw according to package instructions. Steam buns in a bamboo steamer or over a pot of simmering water for 6–8 minutes until soft and pillowy. Keep covered to retain heat.
- 9
Warm sauce and prepare garnishes
Rewarm the pomegranate-hoisin if it has cooled; keep warm. Have pomegranate arils, sliced scallions, cilantro, and sesame seeds ready.
- 10
Assemble buns
Open a steamed bun and spread about 1–2 tablespoons rutabaga purée inside as a base. Place 2–3 thin slices of rested duck breast (about 2–3 oz meat per bun) on top. Spoon 1 teaspoon of pomegranate-hoisin sauce over the duck. Garnish with a few pomegranate seeds, a sprinkle of sliced scallion, a couple cilantro leaves, and a pinch of toasted sesame seeds. Repeat for remaining buns.
- 11
Serve
Serve immediately while buns are warm and duck retains juiciness. Offer extra pomegranate-hoisin on the side.
