Kitchens of the Future: Dry Aged & Confit Duck with Chef Don Young

Chef Don Young (@duck_sel) understands the value of precision and organization in the kitchen, which is why he loves using equipment like the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuum Combivac vacuum sealer, and @Polyscience Control ºFreak that help him accurately and consistently execute a variety of culinary techniques. Here he uses them to make 21 day dry aged duck, pressed confit duck leg, scallion crepes, herb mix, onion and cabbage slaw, sauce Rouennaise and an orange marmalade.

Register at the link in our bio for discounts and the chance to win a trip to Miami where you'll get professional training on the Kitchens of the Future equipment!⁠⠀

Sponsored by #KitchensOfTheFutureSeries partners @Rational_USA @IrinoxNorthAmerica @HenkelmanVacuum @Polyscience

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