Jul 14 2026
Restaurants›Rocca›Dry Aged Rohan Duck Recipe

Dry Aged Rohan Duck Recipe

Inspired by Rocca
Time2h
Serves4

limited availability

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Ingredients

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Duck Preparation

Cooking Ingredients

Method

Duck Preparation

  1. 1

    Dry Age the Duck

    Pat the Rohan duck dry with paper towels. Season generously inside and out with kosher salt and freshly cracked black pepper. Place the duck on a rack in a roasting pan, ensuring air can circulate around it. Refrigerate uncovered for 48-72 hours to dry age.

Cooking Directions

  1. 2

    Preheat Oven

    Preheat your oven to 425°F (220°C) to ensure a crispy skin.

  2. 3

    Sear the Duck

    In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, carefully add the dry-aged duck, breast-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the duck over and sear the other side for an additional 5 minutes.

  3. 4

    Add Aromatics

    Add garlic cloves, fresh thyme, and rosemary to the skillet, placing them around the duck.

  4. 5

    Roast the Duck

    Transfer the skillet to the preheated oven. Roast for approximately 45-60 minutes, or until the internal temperature reaches 165°F (74°C). Baste the duck with the pan juices every 15-20 minutes.

  5. 6

    Prepare Sauce

    Once the duck is cooked, remove it from the skillet and let it rest for 15 minutes. Meanwhile, place the skillet over medium heat, add chicken stock and red wine, scraping the bottom to deglaze. Reduce by half until slightly thickened.

  6. 7

    Serve

    Carve the duck and serve it with the sauce drizzled over the top, garnished with fresh thyme.

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