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. We have tested this recipe with Swiss mountain ducks and we were delighted. Delicatessens now stock these ducks and legs of duck, ideal for keen amateur cooks who do not have their own Dry Ager®.
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
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.