Dry Aged Whf Duck Breast Recipe

Preparation Steps

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper. Let it sit at room temperature for about 30 minutes.

2. 2

   Make the Sauce Bigarade

   In a saucepan, combine orange juice, lemon juice, honey, and chicken stock. Bring to a simmer and reduce until slightly thickened. Adjust seasoning with salt and pepper.

3. 3

   Cook the Duck Breast

   Heat a skillet over medium heat and place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and cook for another 4-5 minutes until medium-rare. Remove from the pan and let rest.

4. 4

   Prepare the Bok Choy and Mushrooms

   In the same skillet, add olive oil and heat. Add bok choy and sauté for 2-3 minutes until tender. Remove and set aside. For the mushrooms, add them to the skillet and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

5. 5

   Plate the Dish

   Slice the duck breast and arrange on a plate. Add grilled bok choy and sautéed king oyster mushrooms. Drizzle with sauce bigarade and sprinkle with crumbled chestnuts.