For ultimate crispiness I’ve learned that some version of dry aging is crucial. This applies to any protein including steak - or in this case, duck... but why?

A normal, fresh piece of meat is full of moisture. That moisture starts to evaporate in the pan “steaming” the meat, and only until that surface moisture evaporates can we develop crust. The beauty of dry aging is that much of that evaporation has already occurred prior to cooking.

That is exactly what happened with this duck. Normally, deep fried poultry starts to bubble like crazy during the evaporation step. I was shocked that when I placed this duck in 350F oil, there were literally zero bubbles or splattering. Instead, the fat immediately started bubbling up in an almost eerie silence. The result was color and texture I’ve never been able to achieve with duck. When dry aging isn’t convenient, dry brining is a great technique to achieve similar results.

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