Dry Aged Duck Recipe

Bring duck to room temperature

Remove the duck from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat the skin dry thoroughly with paper towels to ensure even browning.

Score the skin in a crosshatch pattern (avoid cutting into the meat) to help render fat. Rub the duck all over with the kosher salt, freshly ground black pepper, minced garlic, and olive oil. Tuck thyme sprigs into the cavity.

Preheat oven to 375°F (190°C). Place the duck on a rack in a roasting pan breast-side up. Roast for 20 minutes, then reduce heat to 350°F (175°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 155–160°F (68–71°C), about 45–60 more minutes depending on size. Every 20 minutes, spoon off excess fat from the pan and reserve 1/2 cup for the glaze if desired.

During the last 10 minutes of roasting, increase oven temperature to 425°F (220°C) to crisp the skin. Remove duck and let rest, loosely tented with foil, for 15 minutes. The carryover heat will bring the internal temp to 165°F (74°C). Reserve pan juices for the finishing reduction.

Prepare the mango: peel and slice mangoes into even batons or wedges about 3/4 inch thick. Keep them uniform so they poach evenly.

In a medium saucepan, combine 2 cups water, white sugar, light brown sugar, split vanilla bean (scrape seeds into the liquid and add the pod), sliced ginger, lime juice, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Add the mango pieces to the poaching liquid so they are mostly submerged. Lower heat to maintain a bare simmer and poach gently for 4–6 minutes for slightly firm mango (longer if riper and you want softer pieces). Be careful not to overcook; pieces should hold their shape.

Using a slotted spoon, transfer mango to a bowl to cool. Continue simmering the poaching liquid until it reduces slightly (5–8 minutes) and becomes a light syrup. Remove the vanilla pod and ginger. Pour a few tablespoons of the syrup over the mango and let cool to room temperature, then refrigerate for at least 30 minutes to firm up and infuse flavor.

If peanuts are in shell, shell and dry the kernels. Preheat a small skillet over medium heat.

Add butter to the pan and let it foam. Add raw peanuts and stir to coat. Toast for 4–6 minutes, stirring frequently, until they begin to brown and release a nutty aroma.

Lower heat to medium-low. Add brown sugar, smoked paprika, cayenne pepper, sea salt, and fish sauce if using. Stir constantly so sugar melts and spices coat the nuts; cook 1–2 minutes more until a sticky glaze forms. Remove from heat and quickly toss with lime zest and toasted sesame seeds.

Spread peanuts on parchment to cool and separate any clusters. Once cooled, roughly chop half of the peanuts for garnish and leave the rest whole for texture.

Make the duck glaze: skim fat from the reserved pan juices and place the juices in a small saucepan. Bring to a simmer and reduce by half until slightly syrupy. Taste and, if desired, whisk in 1 teaspoon of cold butter to finish and give sheen. Adjust seasoning with salt and a splash of lime juice if needed.

Carve the rested duck into breast slices and leg portions. Arrange slices on plates or a wooden board.

Rewarm a few poached mango pieces briefly in a warm pan with a tablespoon of the mango syrup if you want them warm; otherwise serve chilled for contrast. Scatter poached mango pieces alongside the duck.

Sprinkle the chopped spiced peanuts over the mango and around the duck, reserving some whole nuts for visual contrast. Dress microgreens with a teaspoon of the reduction or a few drops of olive oil and scatter as garnish.

Drizzle the duck with the reduced pan glaze (about 1–2 tablespoons per serving), sprinkle a few toasted sesame seeds, and serve immediately.