Name: Koji-Aged Duck Breast with Fermented Ramp Chimichurri
Prep time: 40 min
Cook time: 50 min
Total time: 25 h 50 min
Yield: 4 servings
Cuisine: Modern Fine Dining
Ingredients: 4 large (approx. 225g/8 oz each) Magret or Pekin duck breasts, skin-on; 120ml (1/2 cup) liquid shio koji; 2 medium red beets (approx. 300g), scrubbed; 100ml (3.4 fl oz) sherry vinegar; 60g (3 tbsp) high-quality honey; 2g (1/2 tsp) liquid smoke (optional, if stovetop smoking is unavailable); 100g (3.5 oz) lacto-fermented ramps, finely minced; 30g (1/2 cup) fresh flat-leaf parsley, leaves only, chiffonade; 120ml (1/2 cup) neutral grapeseed oil; 15ml (1 tbsp) fermented ramp brine; 100g (1/2 cup) granulated sugar; 75g (1/2 cup) raw sunflower seeds; 5g (1 tsp) Maldon sea salt; Fine sea salt and freshly cracked black pepper to taste

Magic Sous

Koji-Aged Duck Breast with Fermented Ramp Chimichurri — Magic Sous