Duck Confit....

[Melman Giraffe]

Confit Duck has to be one of my favourite meals; however it’s something that I have not tried to do at home. Anyone tried this and if so what is the best technique i.e. temp - fat etc

[Workshy Fop]

Yes - got the recipe from an Anthony Bourdain book as part of his 3-day Cassoulet!

Anyway - salt the duck legs overnight, wipe off excess salt, submerge in melted duck fat - cook at 100 degrees for about 3 hours. Came out perfectly.

[Melman Giraffe]

Workshy Fop said:

Yes - got the recipe from an Anthony Bourdain book as part of his 3-day Cassoulet!

Anyway - salt the duck legs overnight, wipe off excess salt, submerge in melted duck fat - cook at 100 degrees for about 3 hours. Came out perfectly.

Excellent. Thank you

[Don]

Was Confit originally used as a preservation mechanism? I keep duck fat for weeks in the fridge for making roasties. Would it keep the duck leg (if fully submerged)?

[Melman Giraffe]

Don said:

Was Confit originally used as a preservation mechanism? I keep duck fat for weeks in the fridge for making roasties. Would it keep the duck leg (if fully submerged)?

yep

[Workshy Fop]

Just re-read the recipe - put thyme, rosemary and clove of garlic in with the fat. He says cook for an hour at 190c and keep everything scrupulously clean if you want to keep it a long time i.e. months

[CVP]

Don said:

Was Confit originally used as a preservation mechanism? I keep duck fat for weeks in the fridge for making roasties. Would it keep the duck leg (if fully submerged)?

Absolutely, that's how it often done in France.
Duck leg cooked in the fat as per the recipe already presented. Then put the cooked duck leg in a smallish pot and cover with the melted duck fat you cooked it in. Allow to cool, cover and store in the fridge. When you want to cook the final dish just stand the pot in hot water so the duck fat melts and the pop the duck leg in an oven proof dish and whack in at a nice high temp for 15-20 mins to warm through and crisp up the skin. At the same time of course you can use the melted duck fat to do yourself some finely chopped roastie type spuds (I often chuck a few bacon lardons and a bit of chopped onion into that).

Add green veg and a nice red of your choice on the side

Chris

[Piglet]

Not quite in the spirit of it but I've got a big tin of French Confit de Canard at home, it's my camping emergency food but I think it might be time to open it up...

[CVP]

Piglet said:

Not quite in the spirit of it but I've got a big tin of French Confit de Canard at home, it's my camping emergency food but I think it might be time to open it up...

Good thoughts, we used to stock up on Confit and the Cassoulet in jars when nipping over the channel

[Noger]

Workshy Fop said:

Yes - got the recipe from an Anthony Bourdain book as part of his 3-day Cassoulet!

Ah, the quick version eh

[Piglet]

CVP said:

Piglet said:

Not quite in the spirit of it but I've got a big tin of French Confit de Canard at home, it's my camping emergency food but I think it might be time to open it up...

Good thoughts, we used to stock up on Confit and the Cassoulet in jars when nipping over the channel

French ready meals are in a different league to English ones aren't they

[BigLepton]

The trick with duck confit is to put the duck into duck fat that is just melted and cool and then increase the heat gradually. Never put them into hot duck fat as they cook to quickly and it ends up more fried than confit.

[CVP]

Piglet said:

CVP said:

Piglet said:

Not quite in the spirit of it but I've got a big tin of French Confit de Canard at home, it's my camping emergency food but I think it might be time to open it up...

Good thoughts, we used to stock up on Confit and the Cassoulet in jars when nipping over the channel

French ready meals are in a different league to English ones aren't they

Too true