This is the second attempt at dry aging duck. While the first attempt was reasonable successful it was not a structured test with detailed information. This time the duck of choice is a ROHAN DUCK. It is broken down into the breast and rib cage section. I took a tip from a Japanese chef from Kyoto I met recently at a Yakitori class in New York who briefly salt washes his poultry in a mixture of salt water and Shoyu briefly before rinsing, drying and aging. His contention was that it is not a similar effect as curing or brining but simply to wash away impurities and accelerate the glutamate reaction in the meat. The ratio was very close to 20:1 water to soy and the duck still retains it's meaty aroma without the appearance or aroma of being soy marinated. I am aging 12 ducks and will update with pictures every 7 days and start to cook-taste in 21 days.

What would you do with it.

Avocado > Torched > Salted > La Tourangelle Avocado Oil > Vac Seal 100% > Very Tasty.

F.Y.I.   LA TOURANGELLE IMHO makes  the best oils on the market.

It would definitely make an interesting Guaca-modern but is exceptionally delicious with just a grating of lime zest.