Dry-Aged Duck dry-aged at Meatguy Steakhouse Jakarta

Specialty Cut

Dry-Aged Duck

Duck · Experimental

Duck taken through the DRY AGER room, then rested and served as a plated course.

Cut: Duck
Aging: Experimental
Status: Archive
Tasting: Rich, gamey, tender.

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The Experiment

Pure dry age

Duck taken through the DRY AGER room, then rested, cooked and plated as a composed course. One of the specialty experiments from the dry-aged archive, reaching beyond beef.

Back to the full collection See the Dry Ager Room