📝 About This Recipe
This dish embodies the soul of New Nordic cuisine, marrying the deep, gamey complexity of 14-day dry-aged duck with the electric acidity of lacto-fermented plums. The skin is rendered to a glass-like shatter, while the meat remains succulent and ruby-red, perfumed by the wild essence of forest spruce. It is a masterclass in patience and preservation, celebrating the transformative power of time and salt.
🥗 Ingredients
The Duck
- 1 piece Whole Muscovy Duck (approx. 2kg, dry-aged on the bone for 14 days)
- 2 tablespoons Maldon Sea Salt (for seasoning)
- 1 handful Hay (organic, for smoking (optional))
Fermented Plums
- 500 grams Victoria Plums (firm, slightly underripe)
- 10 grams Non-iodized Sea Salt (exactly 2% of fruit weight)
- 1 tablespoon Wild Honey (for glazing)
Spruce Jus
- 500 grams Duck Bones (chopped small)
- 3 pieces Shallots (sliced)
- 20 grams Fresh Spruce Tips (or rosemary as a substitute)
- 50 grams Unsalted Butter (cold, cubed)
- 200 milliliters Dry Cider (high quality)
Garnish
- 1 handful Chickweed or Sorrel (foraged greens)
- 1 teaspoon Pickled Elderberries (optional for pop of acid)
👨🍳 Instructions
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1
Five days prior to serving, halve and pit the plums. Toss them with the 2% sea salt and place in a vacuum bag or a sterilized jar with a fermentation weight. Leave at room temperature for 5-7 days until bubbly and pleasantly tart.
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2
Carefully remove the aged duck breasts from the carcass, keeping the skin intact. Score the skin in a fine crosshatch pattern, being careful not to cut into the flesh.
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3
For the jus, roast the duck bones at 200°C (400°F) until deeply golden. Sauté shallots in a pot until caramelized, deglaze with cider, and add the bones. Cover with water and simmer for 3 hours.
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4
Strain the duck stock through a fine chinois into a clean pan. Reduce by two-thirds until it coats the back of a spoon. Infuse with spruce tips for 10 minutes, then strain again.
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5
Place the duck breasts skin-side down in a cold cast-iron skillet. Turn the heat to low-medium. This slow start is crucial for rendering the aged fat without burning the skin.
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6
Render the fat for 12-15 minutes, pouring off excess liquid fat periodically, until the skin is mahogany and extremely crispy.
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7
Flip the duck and sear the flesh side for just 2-3 minutes. The internal temperature should reach 52°C (125°F) for a perfect medium-rare.
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8
Remove the duck from the pan and let it rest on a wire rack for at least 10 minutes. This allows the juices to redistribute and the skin to stay crisp.
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9
While the duck rests, take 4 pieces of fermented plum and warm them gently in a small pan with a touch of honey and a splash of the fermentation liquid.
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10
Bring the spruce jus back to a simmer. Whisk in the cold cubed butter one piece at a time (monter au beurre) to create a glossy, rich emulsion.
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11
Carve each duck breast lengthwise into two thick portions. Season the cut flesh with a pinch of Maldon salt.
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12
Plate by placing a generous spoonful of the spruce jus in the center. Position the duck alongside two plum halves and garnish with fresh chickweed and pickled elderberries.
💡 Chef's Tips
Dry-aging the duck is essential; if you cannot do it yourself, ask a high-end butcher for 10-14 day aged bird. Always start the duck in a cold pan to ensure the skin becomes thin and crispy rather than rubbery. When fermenting plums, ensure they are fully submerged in their own brine to prevent mold. Don't boil the sauce after adding the butter, or it will break and lose its velvety sheen.
🍽️ Serving Suggestions
Pair with a glass of cool-climate Pinot Noir or a funky, dry farmhouse heritage cider. Serve alongside a side of salt-baked celeriac or charred leeks for a complete Nordic feast. A lightly chilled Gamay also cuts through the richness of the aged duck fat beautifully. Present the dish on dark stoneware to make the vibrant colors of the plum and duck pop.