Скачать или смотреть How we butcher ducks for aging

I thought some folks might be interested on how to butcher ducks and in particular how to do it for aging. The same method applies if you are removing legs for confit or slow roasting and roasting the breasts on the crown. If you want to remove the breast off the bone it can be done simply once you have the whole crown.
After we butcher everything into our pieces we hit it with a .75 salt by weight along with .25 pink salt. You can add any aromatics you desire for example currently we are using juniper, bay, and coriander for our set. I like to let them sit on cure overnight then hang them. Another pro tip is we spray the bone side with apple cider vinegar when we hang it the 2-3 more times as its ages. It helps keep the nasty away and is another reason I open the back. 2 weeks and they are usually ready to start using.