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Dry-aging duck allows not only the skin to be crispy when cooking, it builds flavours and makes it juicier and tender. The end result is a seriously flavoursome piece of meat with little to no fat. Here’s my secret way to aging the perfect duck. 1. Clean out any excess bits and dry the inside of the crown. 2. Coat the inside with ground 5 spice and salt, I use a 1:5 salt to spice ratio. 3. Hook the duck by the back of the neck and baste it only until the skin tightens (2-3 times) with a boiling
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