Roasted Honey Glazed Dry Aged Duck Crown
Bring Michelin dining into your home easier and tastier than every before!
Dry aging is the ultimate preparation for duck breast, which tenderizes the meat, adds flavor, and removes moisture to better allow crisping of the skin. We hand-cut our duck crowns, and dry age them under specific temperature and humidity controls for at least 14 days. Once aged, we freeze in liquid nitrogen to preserve the best quality. Our special breed Hudson Valley Duck is optimal for this preparation, and the recipe could not be easier! Please see Safe Handling Instructions below.
1) Start by thawing the duck in its packaging under refrigeration for at least 18 hours.
2) Remove the duck from its packaging and wipe off any moisture. Optionally let sit uncovered in the fridge near a fan for up to an additional 18-24 hours.
3) Preheat oven to 400°F on convection setting if possible.
4) Season the duck with salt.
5) Glaze duck crown with honey.
6) Roast for 20-30 minutes, until your desired doneness. Optionally finish on higher heat with close watch to optimize crisping. Make sure duck is fully cooked. See Safe Handling Instructions.
7) Let duck crown rest for at least 15 minutes before carving.
8) That's it! Optionally pair with a duck jus made out of the frame of the crown for delicious accompanying sauce.
IMPORTANT SAFE HANDLING INSTRUCTIONS
This product contains raw duck that has been dry aged under controlled, refrigerated conditions to concentrate flavor and naturally tenderize the meat. The dry aging process intensifies the need for proper food handling and does not make this product ready to eat or safe for raw or undercooked consumption. Proper handling and thorough cooking are required for safety. Keep frozen until ready to use. Thaw in bag, under refrigeration only for a minimum of 24 hours. Do not thaw at room temperature, in water, or by any other method. Once thawed, remove the duck from its packaging, and wipe off any moisture. Keep under refrigeration until ready to use.
Keep raw duck separate from all other foods at all times to prevent cross contamination. Wash hands thoroughly with soap and hot water after handling. Clean and sanitize all knives, cutting boards, utensils, and surfaces that come into contact with raw duck. Cook thoroughly to an internal temperature of 165°F, measured at the thickest part. Do not consume undercooked duck. Refrigerate or refreeze leftovers within 2 hours. Do not leave raw or cooked duck at room temperature. Failure to follow these instructions may result in foodborne illness.
