From one of the premier duck producers in the US, Baldor is proud to offer Jurgielewicz's dry aged whole ducks. After processing these naturally raised Pekins, a select few are aged under a constant temperature and humidity with maximum air circulation for five days to yield a product that is more robust in flavor and more tender. During this time, the duck skin becomes incredibly dry which allows it to become even more crispy after it has been cooked. After these five days, the ducks are flash frozen to stop the aging process at its perfect point. This item has quickly become sought after by chefs who are looking to serve something memorable at a more affordable price point than dry-aged beef.