Jump to content
Rail Paul

Roasted Dry Aged Duck Breast, Spiced Apples, Tangerines

Recommended Posts

That's an interesting question, because I don't know what the difference in the process might be, but I have the impression that dry aging lasts a lot longer than the typical couple of days for hanging.

 

Hanging is with the entrails in and feathers on, right? Dry aging is after plucked and drawn.

Share this post


Link to post
Share on other sites

 

That's an interesting question, because I don't know what the difference in the process might be, but I have the impression that dry aging lasts a lot longer than the typical couple of days for hanging.

 

Hanging is with the entrails in and feathers on, right? Dry aging is after plucked and drawn.

 

 

Recipe in OP says:

 

Duck

Dry off the duck and remove remaining innards. Remove the breasts and set aside. Use the rest of the duck for confit and stock.

(emphasis added)

 

So per balex, this is hung, not dry-aged.

 

I give up. It's all moot for me, anyway, since I already bought and broke down my three ducks for the year. Six legs for confit, six magrets, and the rest gone into stock (without him having to tell me).

Share this post


Link to post
Share on other sites

Nope. The remaining innards mean liver, gizzard, etc. And not the intestines and other goo removed when dressing.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...