clock menu more-arrow no yes mobile

Filed under:

The Meat Hook Butchers Embark on a Beer Can Duck Experiment

Will a light beer or a dark beer make the most flavorful bird?

On this episode of ‘Prime Time,’ The Meat Hook Butchers Ben Turley and Brent Young combine two things they love: beer and duck.

The two express their love for the more traditional beer can chicken, but wish it could have crispier skin. That’s where the duck comes in: this bird has a thicker skin, and is therefore able to crisp up better. First, the two separate the duck skin from the meat with an air compressor, a technique the duo learned from chef Joe Ng at Decoy in NYC. The ducks then get dipped in water, and then receive a vinegar and sugar bath to tighten the skin, and hung to dry for 24 hours.

The butchers salt the birds, and decide to try a dark beer and a light beer to see which will provide the most flavor. The beer can is put inside the birds, and then they’re both added to a grill, standing up, to cook for two hours. After tasting the two ducks, they come to a conclusion about which beer works best, and how they might modify their experiment next time.

Food TV

There Are Too Many Celebrity Cooking Shows


Eater’s First Cookbook Is Now Available for Preorder


Michelin Announces 2023 Stars for Great Britain and Ireland

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day