Aged duck breast and jus

Method:

Step 1

Cover the bottom of a baking tray with rock salt

Place the duck legs and crown, skin-side down, onto the salt

Put in the fridge for 3 days to allow the duck to dry-age

After 24 hours, remove the salt and return the duck to the fridge, skin side up

 

Step 2

Heat oven to 180 degrees Celsius

Put all of the duck off-cuts (wings, neck, tail etc.) into a baking dish and roast for 40 minutes

Cool the roasted off-cuts, then put in the fridge to set the fat so it can be removed

 

Step 3

With the fat removed, place the off-cuts into a stock pot

Add the stock vegetables and herbs

Cover with water, bring to a simmer and cook for 30 minutes

Strain the stock and return it to the stock pot and reheat

 

Step 4

Heat the oven to 185 degrees Celsius

 

Step 5

Heat a frypan

Place the duck crown into the pan, skin down

Cook for a few minutes to render the fat and lightly brown the skin

Turn the duck crown over and place the frypan in the oven

Bake for 45 minutes

Remove from the oven and rest for 8 to 10 minutes

 

Step 6

Add the red wine to the stock and reduce for 10 to 15 minutes

 

Step 7

Add a dash of oil to a clean frypan and cook the reserved duck trimmings and bone until brown

Add the jus vegetables and sauté

Add the reduced stock

Add the Ruby Port

 

Step 8

Continue to reduce the liquid by half

Strain into a saucepan

Cook for another 5 minutes

 

Step 9

Cut along the bone and remove the two the breasts from the duck crown

Slice the breast and arrange on a plate. Season and serve with a small jug of the jus.

 

Recipe by Ben Milbourne