Duck provider Joe Jurgielewicz & Son Ltd. is unveiling a dry-aged duck program for foodservice and retail, designed to elevate culinary experiences.

JJS’ proprietary dry-aging process features a custom-built dry-aging room. This system allows for precise control over environmental factors including temperature, humidity and air speed. This precision-aging technique enables natural enzymes to gently break down muscle fibers, resulting in a tender duck. Simultaneously, the process concentrates the meat's inherent richness, yielding a complex flavor profile. Chefs and consumers alike can also expect consistently crispier skin.

The dry-aged program offers versatile options to suit a range of culinary applications. Clients can order cases of 4-7-pound whole ducks with intact necks, ideal for roasting and specialty presentations. Cases of premium dry-aged duck breast crowns, yielding 22-24 ounces of raw meat, are also available – ideal for searing, smoking, or sous vide techniques.

JJS’ dry-aged duck program is specifically designed to support a diverse range of culinary businesses, including fine-dining restaurants seeking to create a signature dish, specialty butchers and gourmet retail outlets seeking premium offerings. The dry-aged duck is also suited to food trucks, high-end catering services and exclusive events.

“We are thrilled to introduce this innovative program to our culinary customers,” said Joey Jurgielewicz III, director of business development at Joe Jurgielewicz & Son. “Our passion for quality duck and our commitment to providing our customers what they need have driven us to create a dry-aging process that truly elevates the flavor and texture of America’s Tastiest Duck. We believe this program will empower chefs to offer guests an unforgettable culinary experience."

JJS is accepting inquiries and orders for its dry-aged duck program.

Source: Joe Jurgielewicz & Son Ltd.