Dry Aged Duck with Buttermilk Polenta, Shishito, Peach, Miso – Cipollini Jus

Serves 4 

For the duck – Plan Ahead!

• 2 Magret Duck Breasts, Cleaned, Trimmed
• 1 cup Koji

3 days prior to the dinner service – on a wired rack – coat duck with inoculated koji – place in refrigerator uncovered.

See steps 5 – 7 for cooking instructions

Polenta

• 1 quart half and half
• ½ cup buttermilk
• 1 cup Polenta
• ½ cup parmesan cheese
• ½ cup white cheddar cheese
• 4 ounces butter (1 stick)
• Salt/pepper to taste

For the polenta bring half and half to a boil in a large sauce pot, season with salt

and pepper – taste liquid for flavor, adjust. Once liquid comes up to a boil, slowly

add polenta stirring constantly – reduce heat significantly – should just be at a

slight simmer. Cook 15-20 minutes, stirring consistently so polenta doesn’t stick

or burn on the bottom. Once cooked, add buttermilk, parm, cheddar, butter. Stir

completely – taste for flavor, set aside but keep warm.

Miso – Cipollini Jus

• ½ cup mirin
• ½ cup white soy
• 2 cups rich chicken Stock
• 1 cup caramelized Cipollini onions
• 1 tsp thyme

For Jus – In a heavy bottomed sauce pot – add mirin and soy, reduce to a glaze

add chicken stock and onions – bring to a simmer – let infuse 20 minutes

Shishito Peach Relish

• 1 cup Champagne vinegar
• ½ cup sugar
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 pc star anise
• 1 cup diced peaches
• 2 cups grilled Shishito peppers, sliced

For the Peach – Shishito Relish – first, add vinegar, sugar and aromatics to a small pot, over low heat reduce 75% - strain and return to sauce pot – add peaches and cook 5 minutes. Transfer to a medium bowl, let cool, then fold in Shishito peppers. Set aside

To Grill Shishito Peppers:

Lightly oil whole peppers, place on hot grill for a few minutes until skin blisters. Remove and store in a covered bowl until cool. Slice and add to peach relish

Full Instructions:

1. For the duck- 3 days prior to the dinner service – on a wired rack – coat duck with inoculated koji – place in refrigerator uncovered.

2. For the polenta bring half and half to a boil in a large sauce pot, season with salt and pepper – taste liquid for flavor, adjust. Once liquid comes up to a boil, slowly add polenta stirring constantly – reduce heat significantly – should just be at a slight simmer. Cook 15-20 minutes, stirring consistently so polenta doesn’t stick or burn on the bottom. Once cooked, add buttermilk, parmesan, cheddar, butter. Stir completely – taste for flavor, set aside but keep warm.

3. For Jus – In a heavy bottomed sauce pot – add mirin and soy, reduce to a glaze – add chicken stock and onions – bring to a simmer – let infuse 20 minutes

4. For the Peach – Shishito Relish – first, add vinegar, sugar and aromatics to a small pot, over low heat reduce 75% - strain and return to sauce pot – add peaches and cook 5 minutes. Transfer to a medium bowl, let cool, then fold in shishitos. Set aside

5. For duck, preferably using a cast iron skillet – season duck with salt and pepper – turn heat on low – cover the bottom of the pan with olive oil, add duck skin side down. Cook 5 – 8 minutes, or until all of the fat has rendered out and skin is crisp.

6. Turn duck over, finish cooking 3-5 minutes, transfer to cutting board to rest.

7. Spread 4 warmed plates out – add polenta to the center of each – next add ½ duck breast, sliced into thirds, to the 4 plates. Sauce the duck, adding onions to each plate, finish the dish with a generous serving of the peach relish.

8. Enjoy!