What the Duck? Dry Aged Duck Culinary Creativity at La Madonna
“I wanted to learn [to make] Peking duck over Covid,” says Li. “And I [did], after 80-something ducks.” The dry-aged iteration here isn’t traditional, though; it’s glazed with Campari, rice-malt syrup and coriander seed, hung, and then roasted so the skin turns glassy and crisp.