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Dry-Aged Roast Duck Breast

Adjust oven rack to middle position, and preheat oven to 425°F (218°C). Using a sharp knife, remove wishbone from each duck crown, then pluck any remaining feathers from the breast area. If ducks haven’t been brushed with shio koji, season them all over with kosher salt (there is no need to salt them if they have been treated with shio koji). Transfer, breast-side-up, to a wire rack set in a foil-lined rimmed baking sheet.

Published at Thu, 06 Feb 2020 12:58:03 +0000