Aged Duck Breast Recipe

Directions

1. 1

   Prepare Duck Breasts

   Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and black pepper. Let them rest at room temperature for 30 minutes.

2. 2

   Cook Duck Breasts

   In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for 8-10 minutes, rendering the fat until the skin is crispy. Flip the breasts and cook for another 5-7 minutes. Remove from the pan and let rest.

3. 3

   Prepare Parsnip Purée

   Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and blend with half of the butter until smooth. Season with salt and pepper to taste.

4. 4

   Cook Brown Butter Farro

   Cook the farro according to package instructions in salted water. In a separate pan, melt the remaining butter until it turns golden brown. Drain the farro and mix it with the brown butter. Season with salt and pepper.

5. 5

   Glaze Beetroot

   Peel and cut the beetroot into wedges. In a skillet, heat olive oil and add the beetroot. Cook for about 5 minutes, then add honey and a pinch of salt. Sauté until the beetroot is glazed and tender.

6. 6

   Make Madeira Jus

   In the same pan used for the duck, add Madeira wine and chicken stock. Reduce until thickened, about 5-10 minutes. Strain if desired.

7. 7

   Plate the Dish

   On each plate, spread a layer of parsnip purée, arrange the duck breast slices on top, add a serving of brown butter farro and glazed beetroot on the side. Drizzle with Madeira jus before serving.