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 17 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) Once thawed, 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, and let duck sit at room temperature for at least 40 minutes before cooking.
4) Glaze duck crown with honey.
5) Roast for 10 minutes. Then remove from oven and let rest for 10 minutes.
6) After resting for 10 minutes, place the duck back in the oven for an additional 10 minutes. Check before the the 10 minutes is up and optionally finish on higher heat or broil with close watch to achieve the perfect skin without browning. Make sure duck is fully cooked. See Safe Handling Instructions.
7) Sprinkle a generous amount of flakey sea salt as soon as the duck comes out of the oven. Then let the duck crown rest for at least 30 minutes before carving.
8) That's it! After resting, carve from the crown and slice. Optionally pair with a duck jus made with our Hudson Valley Farms Duck Demi Glace.
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.
