Salt Aged Duck
We are proud to work with Creedy Carver. Their free range ducks are reared to the highest welfare standards offering a large grass covered range area and the opportunity to bath and clean their feathers as nature intended. Traditionally dry plucked and hand finished onsite, fully licensed processing plant they pride themselves on the presentation they achieve.
As the largest producer of free range, dry plucked ducks in the UK Creedy Carver are the perfect partners for Udale and we feel their ducks stand out and is the reason why they are widely chosen by many of the best chefs in the UK.
What can you expect from our Salt Ageing Chamber?
Our Himalayan Salt Ageing Chamber allows for increased flavours to seriously wow customers, without bacterial growth that can often be associated with naturally dry-aged meat.
Whilst naturally dry-aged meats can be aged safely up to 40 days or so, Salt Ageing not only breaks through that barrier but also delivers a beautifully intense flavour.
Find out more here about the Udale Himalayan Salt Chamber.
Featured Recipe
Roasted Dry Aged Duck by Emily Roux, Caractère Restaurant.
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@nathanielselby
Evelyn’s Table - Steamed bao buns, salt aged duck leg.
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@marcusbelgravia
Goosnargh duck, with English pea, hazelnut granola and hen of the wood mushroom.
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@joshanguschef
Two week aged cumbrian ducks, potato cake, smokey beetroot puree, barbecued leek, mustard buttermilk cabbage, confit carrot, duck jus.
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@emily_roux_london
Roasted Dry Aged Duck by Emily Roux, Caractère Restaurant.
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@nathanielselby
Himalayan salt aged duck, citrus, turnip, chicory & jasmine.
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@compasseschef
Description goes hereSalt chamber aged duck with caramelised miso mayonaise, sweet soy ketchup, pickled cucumber and corriander.
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@keironstevens
Himalayan salt chamber aged duck, finished over coal glazed in a sticky soy glaze. Chinese cabbage marinated with chilli and ginger, ssamjang, chared morning glory, pickled mooli, spring onion and soy sesame seed salad.
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@thesquarepegtw
Goosnargh Duck Breat cooked on the bone, finished on plancha, char siu leg meat tartlet, cherry ketchup, spiced peanute and duck jus gras.
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@raftersrh
Creedy Carver, mushroom sauce, broccoli, black garlic & 72 month aged parmesan.
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@elliothill3
Salt Aged Creedy Carver Duck, Celeriac, Pear, Yeast, Jus Gras.
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@littleseedsstone
Salt aged creedy carver duck with salt baked beetroot and duck fat hassle back potatoes topped with spiced orange sauce.
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@alchemillarestaurant
Aged duck, mataike, caramelised hay cream, pickled walnut.
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@johnnystanfordchef
Creedy carver duck (parfait, ham, smoked) baby artichoke yoghurt, raw radish, maple syrup.
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@thesquarepegtw
Salt chamber duck breast, sand carrot, quince ketchup, ‘duck nugget’ of leg meat.
