FeaturedFood and Drink

Useful Tips and Tricks for Dry Ageing Duck at Home

Recently, there has been an increasing trend of consuming dry ageing meat especially ducks. It takes a significant investment of time, space, and money to dry age meat of any kind.

Most of us opt to leave this labor to skilled butchers or chefs, who justly charge more to cover their costs of production.

The only places you can obtain dry aged Irish duck are on the menus of upscale restaurants, unlike dry-aged beef, which is becoming more and more popular and consequently simpler to find in Singapore.

Dry aged duck isn’t something you can buy retail, even at boutique specialist butcher shops. Making it yourself is the best course of action.

Drying out the skin to make it crisp is one of the objectives of dry aging duck (one of the elements that makes dry-brining such an appealing option for poultry in general). There is, however, much going on beneath the surface as the duck skin dries: Dry-aging meat encourages the enzymatic breakdown of muscle proteins into smaller fragments, which enhances flavor and texture.

What Method Is Ideal for Dry Aging Irish Duck?

Hanging birds by their necks allows air to circulate around them from all sides, which is the ideal method for dry-aging birds.

This is much more practical to pull off with duck crowns that weigh in at about two pounds each rather than a massive 12-pound prime rib, which is best matured on a wire rack.

The skin can dry out uniformly when hanging, which is necessary for reliable outcomes.

The Optimal Time to Dry-Aged Duck: 10 to 14 Days

As the bird loses moisture throughout the dry-aging process, the meat becomes more tender and the flesh and skin become firmer.

When squeezed with a finger, raw duck breast on days one and fourteen will feel very different. The breast and skin are first incredibly smooth and flexible; just poking it with my finger produced a significant indentation.

But after two weeks of dry-aging, the skin tightens, the flesh firms, and the tenderness increases (the proof of which will be seen later when the crowns are roasted).

Can Whole Ducks Be Dried?

You can dry-age the ducks whole if you don’t want to deal with the trouble of slaughtering them and, as we’ll discuss in a subsequent piece, making confit of the legs.

Just keep in mind that doing so will require more vertical fridge space because the ducks need to be elevated during the aging process, and ducks with legs are longer than ducks without (there’s a joke in there somewhere). Thus, dry aging duck at home is very simple and easy.

Can Boneless Duck Breasts Be Dry Aged?

No, just like you can’t dry age individual beef steaks, you can’t dry age boneless duck breasts. But there is a chance that you may receive some rotten, spoilt duck breast wrapped in cheesecloth.

The greatest thing you can do is prepare some duck ham if you have boneless breasts that you want to keep in the fridge.

An Amazing Recipe: Duck Leg Dry-Aged Served with Sweet Dried Berries

The ducks used in this recipe must be free-range and should be utilized at their peak quality. Meat from animals raised under harsh farming conditions won’t produce better results.

In general, the meat is insufficiently firm and the water content is too high; dry aging cannot change this. With Irish duck, I tested this recipe, and the results were fantastic.

These ducks and legs of duck are now available at delicatessens; they are perfect for enthusiastic amateur cooks without access to a dry ager. French goods are also of high caliber.

Advice for dry agers: The ideal outcome is attained after 10 to 14 days. Beyond that point, the flavor does not get much better.


  • For 4 people
  • 4 legs of duck, free-range, dry-aged
  • Pepper
  • Fleur de sel (salt)
  • 1 large onion
  • 100 grams of dried plums
  • 4 slices of brown bread
  • A little oil for frying
  • 2 tablespoons of honey


  1. Oil should be lightly applied to the bread.
  2. The bread slices are baked roasted.
  3. Duck legs are seasoned with salt and pepper.
  4. Fry everything in a hot pan.
  5. Sliced onions that have been peeled and chopped in half.
  6. To the frying pan, add the onions and dried plums.
  7. Add pepper andFleur de sel (salt).
  8. Fry over medium heat while the pan is covered.
  9. Pour some honey over the duck legs just before they are done cooking.
  10. Allow the pan to stand for 5 minutes before serving.
  11. Place the baked plums and onions on the bread slices.
  12. Sprinkle on some fleur de sel.
  13. Plate the duck leg and eat it at the same time!

Related Article: Grill to chill and follow 5 amazing ideas for a perfect weekend

Wrap up

With Irish Ducks, any butcher in Singapore takes the dry-aging process a step further, creating tender, tasty flesh while also drying the skin.

Even while well-done duck can be delicious, it would be a disgrace to overcook the meat after spending so much time and effort on it. It is best to cook dry-aged duck no more than medium to fully enjoy its flavor.

You can also buy seasoned dry aged duck from an online butcher in Singapore.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button