The capabilities of the Dry Ager® are endless. It can perfectly dry age more than just steak. Excellent results can be obtained from duck and lamb as well.
For this dish, the ducks must come from a free-range source and should be of prime quality.
The meat from animals raised in intensive farming conditions will not yield an improved result. Generally, the water content is too high, and the flesh is not firm which dry aging cannot remedy.
Dry Ager Guy Tip: The best result is obtained after 10-15 days for dry aged ducks. The flavor profile does not improve further beyond this period of time.
This recipe serves 4 people. Difficulty: Intermediate
What do you need?
- Dry-Aged Duck (for about 10 to 15 days), 4 legs of duck, free-range
- 100 grams of Dried Plums
- Fleur de Sel
- 1 Large Onion
- 4 Slices of Brown Bread
- A Little Oil for Frying
- 2 Tablespoons of Honey
- Brush a light coating of oil onto the bread and roast the slices of bread in the oven.
- Season the legs of duck with salt & pepper, then fry in a hot pan. Once fried, slice the onion and add dried plums to the pan. Add a little pepper and fleur de sel. Cover the pan and fry on a medium heat.
- Shortly before the end of cooking, pour a little honey over the legs of duck. Once cooked, leave in pan to stand for 5 minutes.
- Arrange the onions and baked plums on the slices of bread, and add a little fleur de sel. At the same time, plate the leg of the duck.
Enjoy nice and hot.
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