Dry Aged Duck

Case Introduction

The duck meat should be fresh and not frozen.Smaller ones can be put into the cabinet as a whole.

Project Name Dry Aged Duck

Project Country United Arab Emirates

Project Date 2025-02-10

Customer feedback

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Dry Aging is a method of aging duck meat naturally in a controlled environment of temperature, humidity and ventilation. During the aging process, enzymes break down the muscle fibers, making the meat more tender, while moisture evaporates, enhancing the flavor.

Ingredients

Ducks
Select fresh and high-quality whole ducks (such as Beijing ducks, Cherry Valley ducks, etc.). It is recommended to choose breeds with moderate fat content, as this makes it easier to concentrate the flavor during the cooking process.
Salt (optional)
Coarse sea salt or rock salt: Used for surface pretreatment, sterilization and promoting skin drying
Black pepper, herbs (such as thyme, rosemary, optional)

Directions

Meat must be dried with kitchen paperbefore aged.
lf there is slight bleeding water hanginginto the cabinet, be sure to use a stainlesssteel plate to catch the blood water in casethe blood water ran into the tank andblocked the humidification system.
duck must be gutted and cleaned

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