Spent quite a few hours over several days researching various videos on how to get this right.
Duck was; inflated with a compressor, washed with a hot vinegar, maltose & spice mix, then glazed with a maltose mix and finally dry aged in a small fridge with air circulation for about 5 days.
Lastly I smoked/cooked the duck in a charcoal bullet smoker.
Very happy with my first effort but still want to achieve fat layer completely rendered and crispy like some videos I’ve seen.
Happy to share my experience or method if anyone wants to know!
by hairyasshydra
5 Comments
Nice job! Other than the duck reminding me of a cat in the first picture, it looks like it tasted great!
more like PEAKing duck! am I right or am I right?
This looks great! I’ve been meaning to try this but I’m a little worried about the whole process
Did you crank up the temp at the end to crisp the skin?
How crispy was it? It looks really good from the first pic. Do you season the inside?