Duck

From Burden's Landing

Generally between 4-5 pounds.

Sourcing

I get my ducks either from Olivier's Butchery or from Root Down Farm.

J. Kenji Lopez-Alt recommended the air-chilled Alina ducks from LaBella Farm in Connecticut.

D'artagnan also sells ducks.

Searing Duck Breast

  1. Dry the duck breast thoroughly. Score the skin with cross-hatches, being careful not to cut into the meat.
  2. Add the rub generously. I like to salt (and sugar if using) first, then add the (salt-free) rub, so that I can control the salt content.
  3. Store the duck breast in your refrigerator skin-side up and uncovered ideally for 24 hours and up to 48. If you have to do less, you have to do less, but the seasoning won't really penetrate the meat.
  4. When you're ready to cook, place the duck breast in a cold pan, skin-side down. Turn the heat to medium. As soon as you hear the pan start to sizzle (meaning the meat is releasing moisture), turn the heat all the way to low. Let sit for about an hour. You'll see the fat gradually rendering into the pan.
  5. Turn the heat up to medium-high. Let cook for 1-2 minutes to brown the skin, then flip the duck breast and cook for 2 more minutes (for rare / medium-rare).
  6. Let rest for 10 minutes, then slice and serve.

Peking Duck