Dry-Aged Rohan Duck

SAVORY

Feb 27

Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt

Chef Michael DeStefano formerly of Oak and Rowan | Cambridge, MA

The Dried Date Purée is slightly boiled with the Sherry Vinegar from Spain and olive oil. This dish has been on our menu since we opened, but we wanted to elevate it by dry-aging the duck, adding the parsley root, and using a duck jus laced with Sherry Vinegar. Everyone does parsnips and carrots with duck, but we wanted to do something a little different and add in the parsley root.

INGREDIENTS:

Dry-Aged Duck:
Rohan duck, cleaned

Duck Jus:
Duck bones
Mirepoix
Sherry wine
Aromatics

Date Purée:
500 grams dried, pitted dates
25 grams extra virgin olive oil
25 grams butter
25 grams Sherry Vinegar from Spain
Salt

Cardamom Glaze:
10 grams green cardamom
5 grams fennel seeds
5 grams black peppercorn
5 grams coriander seeds
5 grams cumin seeds
2 grams Szechuan peppercorns
1 clove garlic
200 grams honey
25 grams Sherry Vinegar from Spain

To Assemble and Serve:
25 grams Sherry Vinegar from Spain
Butter
Pickled kumquats
Caramelized parsley root
Dill
Sea salt

METHOD:

For the Dry-Aged Duck:
Butcher duck, separating fat and legs. In a dry aging refrigerator, hang duck cages for a minimum of 14 days, rotating every 2 days to ensure proper drying of skin.

For the Duck Jus:
Heat oven to 400°F. Place duck bones on a sheet tray and roast 30 minutes. In a large stockpot, add roasted duck bones, mirepoix, wine, aromatics, and enough water to cover bones and mirepoix. Cover and let cook 3 hours. Uncover and continue cooking until stock is reduced to a jus-like consistency. Keep warm.

For the Dried Date Purée:
Bring a pot of water to a boil. Cook dates until tender, making sure to check for residual pits or shells. Transfer mixture to a blender. Add butter and blend on high speed. Slowly stream in oil until fully emulsified. Season with vinegar and salt. Transfer to a squeeze bottle and refrigerate.

For the Cardamom Glaze:
In a separate sautépan, toast spices. Set aside. In a small saucepan over medium flame, heat garlic, honey and vinegar. Remove from heat and mix in toasted spices. Set aside.

To Assemble and Serve:
In a small saucepan over medium heat, combine 250 grams Duck Jus and sherry vinegar. Keep warm. On a work surface, score skin of Dry-Aged Duck breast in a tight crosshatch pattern, making sure not to expose the flesh. Season with salt. In a large, cold sautépan, place Dry-Aged Duck, skin side down. Place pan over low heat and cook until fat begins to render and gently bubble. Cook until all fat has rendered, the skin is golden brown and the duck reaches an internal temperature of 125°F. Increase heat to medium and add butter to pan. Continuously baste duck until it reaches an internal temperature of 130°F. Let rest. Once cooled, brush Dry-Aged Duck with Cardamon Glaze and slice. On a serving plate, squeeze Dried Date Purée into a ring in the center of the plate. Spoon warmed Duck Jus onto the plate, filling up the left side of the ring. Place 2 Dry-Aged Duck breasts in a T-formation onto the center of the plate. Top with pickled kumquats and caramelized parsley root. Garnish with fresh dill. Finish with a sprinkle of sea salt.

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