cognac-aged duck breast | chocolate duck demi - cocoa nibs - baby porcinis - fennel stems - butternut squash puree
The duck was brushed with cognac and lightly seasoned with salt before dry aging for three days in the walk-in. This intensified the duck flavor and tenderized the meat slightly, making it possible to cook the duck a bit more on the rare side.
I've been messing around with fennel stems because I think they're gorgeous, but they were terribly stringy. I found peeling, blanching, and then salting them helps with the texture.