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.”