HOLY SALT! How Savoy Restaurant Salt Bakes Local Duck for Flavor

Our VideosBy Liza de Guia on Feb 23, 2010
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It’s exciting to see interesting restaurant techniques for cooking certain items. In this case, we’re focusing on duck. But not just any duck, John Fazio’s small farm ducks from upstate NY, 80 miles outside of Manhattan.

Savoy restaurant in NYC has a special process for giving Fazio’s ducks exceptional flavor. As soon as the fresh ducks are delivered, they prepare them for cooking though a “salt bake” process. Basically, they are curing the flesh and meat of the ducks to make it even more palatable. A process that the restaurant has been doing for many many years.

I came to Savoy the day their ducks were delivered to witness the process. Take notes. It’s truly unbelievable how much salt is used. But as Chef de Cuisine Ryan Tate says, “the flavor is worth its weight in salt.”

Comments

  1. Keavy says:

    omg. how cool is that?? I couldn’t believe when he opened up that SECOND box of salt. I’m definitely going to have to try this….

    • Liza de Guia says:

      That was just 1 of 3 trays of ducks too! I think the Chef was using about 3 boxes per tray. Insane! Oh, and I did get to taste the final duck. You’ll see the process in the next video. The flavor is gorgeous!

  2. justcooknyc says:

    i haven’t been to savoy in ages. that’s a cool process, definitely not something i’ve tried myself yet.

    • Liza de Guia says:

      It is so perfectly flavored with the citrus and the salt. You can really taste the flavors come through. I’m lucky the chef let me sample it after filming!

  3. thanks for posting this

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