Dry aging is the best way to prepare duck. For the first time, we have made it available already aged at your door, as served by the top restaurants in the country. We hand cut duck crowns, which include the breasts on the bone along with the drumettes, and then age them under specific refrigeration and humidity conditions for at least 14 days.
Our suggested preparation is to glaze with honey before roasting at 400 degrees for about 20 minutes, depending on your oven and the size of the crown. If you are not roasting with honey you can render the breasts skin side down either on the crown or after deboning.
Our Hudson Valley Duck is a proprietary breed exclusively farmed by us. The flavor is reminiscent of heritage-breed ducks from France. A hybrid of the Pekin and Muscovy, the Hudson Valley Duck is the perfect combination of flavor, texture, color and size.
~2.7lbs / Crown. A crown has two breasts each averaging 8-10 oz before dry aging.
This product ships Frozen. Frozen under liquid nitrogen to preserve quality.
IMPORTANT SAFE HANDLING INSTRUCTIONS
This product contains raw duck that has been dry aged under controlled, refrigerated conditions to concentrate flavor and naturally tenderize the meat. The dry aging process intensifies the need for proper food handling and does not make this product ready to eat or safe for raw or undercooked consumption. Proper handling and thorough cooking are required for safety. Keep frozen until ready to use. Thaw in bag, under refrigeration only for a minimum of 24 hours. Do not thaw at room temperature, in water, or by any other method. Once thawed, remove the duck from its packaging, and wipe off any moisture. Keep under refrigeration until ready to use.
Keep raw duck separate from all other foods at all times to prevent cross contamination. Wash hands thoroughly with soap and hot water after handling. Clean and sanitize all knives, cutting boards, utensils, and surfaces that come into contact with raw duck. Cook thoroughly to an internal temperature of 165°F, measured at the thickest part. Do not consume undercooked duck. Refrigerate or refreeze leftovers within 2 hours. Do not leave raw or cooked duck at room temperature. Failure to follow these instructions may result in foodborne illness.