Recipes — dry aging duck

Smoked Dry-aged Duck is one of those recipes you can serve to guests and see them look at you with awe. Mind you, my recipe takes a considerable amount of time and attention, so their appreciation makes it so worthwhile. I do suggest working with two ducks at a time so you can get the most out of your effort.  Just the Facts, Jack: Ask your butcher about air-chilled ducks. They have far less water weight (about 10%), meaning the air-chilled ducks will give you crispier skin. Your butcher may break down your ducks, but if you have to do it...