Duck Confit

[BobS]

These bad boys are getting happy with some salt, garlic, black pepper, bay leaves, and fresh thyme.

Tomorrow I will poach them in duck fat for about 6 hours, until the meat falls off the bone.

After that you crisp the skin on the grill or in a skillet.

You can serve them as is, sliced on a salad, on top of focaccia or a million other ways.

All these are destined for freezer bags for quick use for nice fall and winter dishes.

 

[SliceOfLife]

Indeed. Did your butcher have a sale?

 

[BobS]

Indeed. Did your butcher have a sale?

They were only about $2.50/lb. I didn't think that was too bad.

 

[Sullybob]

Very nice! Duck confit is one of my favorite foods.

 

[RichGem]

These bad boys are getting happy with some salt, garlic, black pepper, bay leaves, and fresh thyme.

Tomorrow I will poach them in duck fat for about 6 hours, until the meat falls off the bone.

After that you crisp the skin on the grill or in a skillet.

You can serve them as is, sliced on a salad, on top of focaccia or a million other ways.

All these are destined for freezer bags for quick use for nice fall and winter dishes.

You have no idea how much I hate you right now.

 

[Jim]

Quack!

 

[BobS]

Here is an update on the confit....

I kept my duck fat in a frozen in a food saver container. Here we are warming it on the stove.

I got it to 250 and then added the 8 duck leg quarters. These went into the oven, also at 250, for about 6 hours.

It sure smells good around here.

 

[BobS]

I just pulled this from the oven, after 7 1/4 hours, You can see that the meat pulled back on the legs. It is intact but the bones would pull out if you lift the duck at this point. The smell is fantastic!!!

I am going to let it cool to where it is easy to handle, put two legs per pack in food saver bags, let them chill over night and then seal and freeze in the AM.

I will strain the fat and be ready to go again.

 

[Edcculus]

I absolutely love duck confit! What can be better than duck cooked and packed in its own fat? I submit that nothing (not even bacon) can.

 

[Lynchmeister]

Who was it who said that they'd shank their own grandmother for some duck confit? Looking good!

 

[Sullybob]

Who was it who said that they'd shank their own grandmother for some duck confit? Looking good!

I said I'd probably shank my own mother for some duck confit.

 

[Gaz]

I'd shank Sullybobs mother for some duck confit too.

 

[homebrewer]

Damn that looks good. I think I know what I'll be doing the next time it's raining out.

I've decided that duck fat is the most delicious thing in the world. It is so fantastic that I think it should be an alternative form of currency.

 

[Sullybob]

I'd shank Sullybobs mother for some duck confit too.

That makes at least two of us