Dry-aged Duck Breast Recipe

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Dry-Age the Duck

Place the seasoned duck breasts in a refrigerator on a wire rack for at least 24 hours to dry-age.

Cook the Duck

Preheat the oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium heat. Place duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip the duck and transfer the skillet to the oven. Roast for 8-10 minutes or until desired doneness is reached.

Rest the Duck

Remove duck from the oven and let rest for 5 minutes before slicing.

Cook the Rye

In a pot, combine rye berries and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 60 minutes until tender. Stir in salt and butter before serving.

Prepare the Rhubarb

Chop rhubarb stalks into small pieces and place in a saucepan. Add sugar and water.

Cook the Compote

Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens (about 10-15 minutes). Let cool slightly before serving.

Sauté the Ramps

Clean ramps and chop off the roots. Heat olive oil in a skillet over medium heat. Add ramps and sauté for 3-4 minutes until tender. Season with salt to taste.

Cook the Tasso

Heat olive oil in a skillet over medium heat. Add tasso and black pepper. Sauté for 5-7 minutes until heated through and slightly crispy.