Dry Aged La Belle Farm Duck Breast Recipe
Sauce Opor | Smoked Local Heirloom Carrots | Rice Noodle Salad
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Ingredients
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Duck Breast and Sauce Opor
Method
Preparation
- 1
Dry Aging Duck Breast
If using fresh duck breast, dry age in the fridge for 3-7 days for enhanced flavor.
- 2
Prepare Sauce Opor
In a saucepan, sauté shallots and garlic in olive oil over medium heat until fragrant. Add sliced galangal, bruised lemongrass, kaffir lime leaves, turmeric powder, and cook for 2 minutes.
- 3
Add Coconut Milk
Pour in the coconut milk, fish sauce, and brown sugar. Stir well and simmer for 15 minutes until slightly thickened. Remove from heat and set aside.
- 4
Cook Duck Breast
Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper. Place skin-side down in a cold skillet and turn heat to medium. Cook for 6-8 minutes until skin is crispy, then flip and cook for another 4-5 minutes until desired doneness.
- 5
Prepare Rice Noodle Salad
Cook rice noodles according to package instructions. Drain and rinse under cold water. Toss with fresh herbs and set aside.
- 6
Smoke Heirloom Carrots
Toss heirloom carrots in olive oil, season with salt and pepper. Smoke them using a stovetop smoker or grill for about 10 minutes until tender.
- 7
Plate the Dish
Slice duck breast and serve over rice noodle salad, drizzle with sauce opor, and arrange smoked carrots on the side.