It's exciting to see interesting restaurant techniques for cooking certain items. In this case, we're focusing on duck.

Savoy restaurant in NYC has a special process for giving their locally raised ducks exceptional flavor. As soon as the fresh ducks are delivered, they prepare the ducks for cooking though a "salt bake" process. Basically, they are curing the flesh and meat of the duck to make it even more palatable.

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 Ryan Tate says, "the flavor is worth its weight in salt."

Thanks for watching food. curated.
foodcurated.com

Stay tuned because we've got another video where we cook the duck next!

Shot & Edited by Storyteller: Liza deGuia
Follow my food obsessions on Twitter: @SkeeterNYC