Dry Aged Duck Breast with Honey Chipotle Glaze

Name: Dry Aged Duck Breast with Honey Chipotle Glaze
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: American,
Ingredients: 1 tbsp dark brown sugar; 1 tsp black pepper ground; 1 tsp organic coriander ground; 1 tsp rosemary leaves finely crushed; 1 tsp ground dried juniper berries (optional); 1/2 tsp cloves ground; 1/2 tsp ginger ground; 1/2 tsp kosher salt; 2 duck breasts (8 ounces each); 2 tbsps vegetable oil; 1/2 cup honey; 1/4 cup peach preserves; 3/4 tsp chipotle chili pepper; 1/2 tsp paprika smoked; 1/4 tsp oregano mexican; 1/4 tsp kosher salt

Here we’ve dry-aged duck breast for several days to increase the depth of flavor and to create a firmer texture. Brushed, broiled, and drizzled with a sweet and smoky honey chipotle glaze before serving, this recipe is proof that invested time is a luxurious, meaningfu... Read More Read Less

10m

PREP TIME

25m

COOK TIME

16

INGREDIENTS

Servings: 4

Ingredients

Duck Breast:
1 tablespoon dark brown sugar
1 teaspoon McCormick® Pure Ground Black Pepper
1 teaspoon McCormick Gourmet™ Organic Ground Coriander
1 teaspoon McCormick® Whole Rosemary Leaves, finely crushed
1 teaspoon ground dried juniper berries, (optional)
1/2 teaspoon McCormick® Ground Cloves
1/2 teaspoon McCormick® Ground Ginger
1/2 teaspoon kosher salt
2 duck breasts, (8 ounces each)
2 tablespoons vegetable oil
Honey Chipotle Glaze:
1/2 cup honey
1/4 cup peach preserves
3/4 teaspoon McCormick® Chipotle Chili Pepper
1/2 teaspoon McCormick® Smoked Paprika
1/4 teaspoon McCormick Gourmet™ All Natural Mexican Oregano
1/4 teaspoon kosher salt

KEY PRODUCTS

INSTRUCTIONS

1 For the Duck, mix brown sugar, spices and salt in small bowl. Set aside. Score duck breasts in criss-cross pattern, cutting through skin-only, leaving meat intact. Rub with spice mixture to coat all over. Wrap each breast with 3 to 4 layers of cheesecloth. Place on sheet pan, skin-side up. Transfer to refrigerator. Refrigerate 4 to 6 days to dry age. Remove duck breast from refrigerator. Rinse with cold water and pat dry with paper towels.
2 When ready to serve, prepare the Glaze. Mix all ingredients in small saucepan. Bring to simmer on medium heat. Cook just until bubbly and thickened. Keep warm.
3 Heat oil in large oven-safe skillet on medium-low heat. Place duck breasts in skillet, skin-side down. Cook 10 to 12 minutes or until skin is browned and crispy and most of the fat has been rendered out. Turn breasts and cook 3 to 5 minutes longer or until desired doneness. (Internal temperature should reach about 120 to 125°F for rare).
4 Brush each duck breast with 2 tablespoons (30ml) of the Glaze. Transfer pan to oven. Broil just until glaze is bubbly and caramelized, about 2 minutes. Let duck rest 5 minutes. Thinly slice and serve drizzle with additional glaze.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.