Dry-Aged Duck at Heroes Dry-aging is a technique usually applied to beef to tenderize it, and the process can add earthy, umami flavors to the meat along the way. At Heroes, the chef Aaron Lirette dry-ages duck breasts, and the result is an absolute stunner. After a 10-day stint in the fridge, the breasts are roasted on the bone and basted with yuzu and four kinds of peppers. Thin slices are served juicy and rare, still cloaked in their crisp skin, and impossible to stop eating ($75, serves two). MELISSA CLARK
.png?w=88&q=75&f=webp)
