The abilities of the Dry Ager® is limitless - it can perfectly dry age more than just steak. Excellent results can be obtained from pork, as well as duck and lamb.
Admittedly for this dish, the ducks must come from a free-range source, and should be used when at prime quality. The meat from creatures brought up under intensive farming conditions will not yield an improved result. Generally speaking, the water content is too high, and the flesh is not firm: dry-aging cannot remedy that.
Tip for the Dry Ager®: The best result is obtained after 10-15 days. The flavour does not improve further beyond that period of time.
Serves 4 people | Difficulty: Intermediate
Ingredients:
4 legs of duck, free-range, dry-aged for about 10 - 15 days
Pepper
Fleur de sel
1 large onion
100 grams of dried plums
4 slices of brown bread
A little oil for frying
2 tblsp. of honey
Method:
Brush a light coating of oil onto the bread and roast the slices of bread in the oven.
Season the legs of duck with salt & pepper, then fry in a hot pan. Once fried, slice the onion and add dried plums to the pan. Add a little pepper and fleur de sel. Cover the pan and fry on a medium heat.
Shortly before the end of cooking, pour a little honey over the legs of duck. Once cooked, leave in pan to stand for 5 minutes.
Arrange the onions and baked plums on the slices of bread, and add a little fleur de sel. At the same time, plate the leg of duck.
Enjoy nice and hot.
Tip: Ensure you use duck that has only been dry aged for a period of 10 - 15 days - any longer will not further enhance the flavour for this particular recipe.
