Dry Aged Duck Breast

Directions

1. Pat the duck breasts dry with paper towel. Place them, skin side up, on a rack lined tray and in the fridge to dry and age for 7 days.
2. To cook, score the skin side of the duck with a crosshatch pattern, and let them sit out at room temperature for 15 minutes.
3. Start that sauce by combining the blackberries, blackberry preserves and wine in a small saucepan. Place over medium low heat and reduce by ¼.
4. Heat a cast iron over medium high heat until the pan is very hot. Do not add any oil.
5. Place the duck breasts, skin side down in the pan and sear until the skin becomes crispy.
6. Season the meat side of the duck with BBQ General SPG.
7. Pour out the rendered fat into a bowl, leaving only a thin coating of fat in the pan.
8. Flip the duck breasts and cook for 2-3 minutes.
9. Remove the duck from the pan and rest for 5 minutes before slicing.
10. Serve with a drizzle of the blackberry sauce and a fresh thyme garnish.