Yes, you can dry-age duck. Here's how to do it.
Start With a Clean Fridge
Hang the ducks on the tension rod, making sure that they're not touching the bottom shelf or one another.Now comes the hard part: waiting. Let the ducks hang out, literally. As with baking, the less you open the door, the better. Opening the fridge constantly raises its internal temperature, and we want to keep the ducks chilled; try to maintain a fridge temperature between 35 to 39°F .
People who aren't fans of duck often complain that they find the meat to be chewy, which is totally valid. Duck breast is certainly chewier than chicken breast, especially when it's undercooked . However, dry-aged duck breast is so much more tender than unaged duck breast, even when cooked to the same exact temperature.The dry-aging process tenderizes the meat while also firming up the flesh and skin as the bird loses moisture.
When flipped over, you can see how the cavity and rib cage areas have dried and turned a darker shade of red—both are good signs. Note that no breast meat is actually exposed to the air.
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