• Prep time: 10 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• kosher salt
• 2 dry-aged duck crowns
• Coarse sea salt
• red wine duck jus (Optional)
- 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 have not 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 foil-lined rimmed baking sheet.
- Roast ducks, rotating baking sheet after 8 minutes until internal temperature registers between 120°F (49°C) and 125°F (52°C) on an instant-read thermometer at the thickest part of the breast, about 16 minutes.
- Transfer baking sheet to kitchen counter, and let duck crowns rest until internal temperature registers between 130°F (54°C) for medium-rare and 135°F (57°C) for medium on an instant-read thermometer at the thickest part of the breast, about 15 minutes. If duck does not reach target internal temperature, return to oven to finish cooking, taking care not to overcook it.
- Once rested, transfer duck crowns to cutting board, carve breasts, then slice into pieces; reserve carcasses for duck stock. Serve right away, passing coarse sea salt and duck jus (if using) at the table.
This great family recipe is thanks to Serious Eats at https://www.seriouseats.com/dry-aged-roast-duck-breast