Dry Aged Duck Breast
Dry aged duck breast pan seared until skin is crispy. Served with a berry and wine sauce and garnished with fresh thyme.
- 3 – Duck Breasts
2 tsp – BBQ General SPG Rub
- 6 oz – Blackberries
- ½ Cup – Blackberry Preserves
- ¼ Cup – Red Wine
- Fresh Thyme for garnish
- 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.
- To cook, score the skin side of the duck with a crosshatch pattern, and let them sit out at room temperature for 15 minutes.
- Start that sauce by combining the blackberries, blackberry preserves and wine in a small saucepan. Place over medium low heat and reduce by ¼.
- Heat a cast iron over medium high heat until the pan is very hot. Do not add any oil.
- Place the duck breasts, skin side down in the pan and sear until the skin becomes crispy.
- Season the meat side of the duck with BBQ General SPG.
- Pour out the rendered fat into a bowl, leaving only a thin coating of fat in the pan.
- Flip the duck breasts and cook for 2-3 minutes.
- Remove the duck from the pan and rest for 5 minutes before slicing.
- Serve with a drizzle of the blackberry sauce and a fresh thyme garnish.