Dry Aged Duck #shorts

Ducks are meant to be dry aged. The process breaks down muscle fibers making the meat more tender, while also improving taste as flavors are concentrated.

However unlike beef, dry aged ducks see a 3rd unique benefit. The skin becomes completely dry, playing a massive role in crispiness of the final product (in beef and other proteins, the outer skin must be removed).

This side by side comparison was truly a night and day difference. With the help of my @dryager the aged duck was significantly sweeter, tender, flavorful, and crispy.

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🔥 Dry Ager UX1000 from @dryager link in bio!

⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in Beacons Link below! My commission proceeds go to charity.

🦆 Pekin Duck from Tasty Duck

🌳 Discounts: https://beacons.page/maxthemeatguy

🖥 Recipes on my Website: https://www.maxthemeatguy.com

🎥 Sophia Greb https://www.youtube.com/channel/UC5uUwuJEdoUd7Umsg8YUlVw

🎶 Dark HipHop Beat - Dj Memo
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