Скачать или смотреть Meatico - Dry Aged Peking Duck with Rational iCombi Pro and Jurgielewicz & Son Pekin Duck.

Chef Brandon Harpster breaks down the meticulous preparation behind his dry-aged Peking duck with high-quality Pekin Ducks form Joe Jurgielewicz & Son Ltd

To infuse the meat with rich, aromatic flavor, a blend of spices mixed with hoisin sauce is applied inside the cavity.

Next, air is carefully pumped between the skin and meat using an air compressor—a traditional Peking duck technique that separates the skin from the fat, ensuring superior rendering and an ultra-crispy finish.

The ducks are then blanched at 190°F in the RATIONAL iVario, helping the skin contract closer to the meat for more even cooking. To boost flavor and color, they’re dipped in a mixture of dextrose, Chinese red vinegar, and water, using the iVario’s second cooking zone.

Finally, the ducks return to the Meatico USA Dry Aging Cabinet for two more days, allowing the skin to darken and develop an even richer, golden-brown crisp before cooking.