Duck crown that has been treated with shio koji after 14 days of dry-aging.

How to Dry-Age Duck at Home

[Photographs: Vicky Wasik] For one whole month, we’re tackling duck, starting with whole bird butchery and resulting in a host of delicious recipes, including a feast of roasted dry-aged breasts and decadent confit legs. So far, this Big Duck Project has been all basics, like how to render duck fat and how to make insanely […]

The Caterer - Recipe of the week: Sumac duck, chic...

The Caterer – Recipe of the week: Sumac duck, chic…

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