Recipes Dry-Aged Duck Breasts with Golden Beet Panzanella Be the first to rate & review! Chef Paul Kahan of The Publican in Chicago has a great trick for heightening the flavor of duck breasts: He ages them on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck. By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on August 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Antonis Achilleos Active Time: 45 mins Total Time: 1 hr 15 mins Yield: 4 Ingredients 1 whole bone-in Pekin duck breast (see Note) or 2 boneless Pekin duck breast halves 1 pound medium golden beets, trimmed 1/4 cup extra-virgin olive oil, plus more for drizzling 4 thick slices of bacon, cut into 1/2-inch dice 1/2 pound peasant bread, cut into 1-inch cubes (6 cups) Salt and freshly ground pepper 1 pint yellow cherry tomatoes, halved 4 scallions, thinly sliced 1 teaspoon dried oregano 1/4 cup red wine vinegar Directions If aging the duck breast, set it skin side up on a plate and refrigerate uncovered for at least 4 days and up to 7. Preheat the oven to 400°. Put the beets in a baking dish and drizzle lightly with olive oil; cover with foil and roast until just tender, about 1 hour. When the beets are cool enough to handle, peel and slice them into 1/4-inch-thick rounds. Meanwhile, in a large, ovenproof skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the bread to the skillet and stir well to coat with the bacon fat. Transfer the skillet to the oven and bake, stirring a few times, until the bread is crisp, about 15 minutes. Season lightly with salt and pepper. If using bone-in duck breast, remove the breast halves from the bone. Trim the skin to just cover the meat. Heat a medium skillet until hot. Season the duck breasts with salt and pepper and cook skin side down over moderate heat until the skin is richly browned and crisp, about 12 minutes. Turn the duck and cook until medium-rare, about 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Slice the duck breasts crosswise 1/8 inch thick. In a large bowl, toss the beets with the bacon, croutons, tomatoes, scallions and oregano. In a small bowl, stir the 1/4 cup of olive oil with the vinegar and season with salt and pepper. Pour the dressing over the salad and toss well. Mound the salad on plates, top with the sliced duck and serve. Make Ahead The peeled roasted beets can be refrigerated overnight. Bring to room temperature before serving. Notes For a whole bone-in duck breast, ask a butcher to remove the legs and cut the back off a whole duck. Suggested Pairing Kahan pairs this dish with his bright, slightly tart Golden Jet, the Belgian golden ale he made with Goose Island. Jolly Pumpkin's excellent Oro de Calabaza ale from Michigan would also be a good match. Rate it Print