Recipes — duck fat

My 45-day duck fat-aged beef recipe comes out sublime. It’s good enough that I would swap the resulting steak for Wagyu any day. Prime rib is already tender and tasty, so the dry aging process serves to amp up the flavor profile. The Dry Age Difference I use a specialized temperature-controlled system that keeps humidity at consistent levels. For lack of a better word, the result is beefier. Sometimes you get subtle hints of butter or nuts. The texture is remarkably fork-tender. Aged beef takes “melt in your mouth” to a whole new dimension. Duck Fat, Ghee, Butter The reason for using duck fat in this...