The Perfect Dry-Aged Duck at Home

In Western cuisine, Dry Aging is one of the premium techniques for enhancing the flavour of meat. In recent years, many food enthusiasts have been raving about dry-aged beef, yet few are aware that duck is also exceptionally well-suited for dry aging. After 14 days of careful aging, the duck skin becomes exceptionally crispy, the meat is tender and juicy, and the duck flavor is rich with…