I just received 3 pounds of duck fat in the mail. I think there is some confit in my future.
Not something you hear very often....
- Thread starter BobS
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- #2
Here are four nice duck, leg/thigh combos that I just coated with a mix of salt, garlic, thyme and black pepper. This will cure until tomorrow and I will slow cook them in the rendered duck fat.
You cook them for something like 4 hours at about 200F until the meat is basically falling off the bone.
Traditionally you let the duck cool submerged in the fat and then you can store it up to 6 months in the refrigerator. Then you warm them up take them out of the fat and sear the skin in a hot skillet.
I am going to do the sear on my grill and serve slices as a side to a Caesar Salad.
More pictures tomorrow.
You can strain the duck fat and save it for another cook. Since the legs have a lot of fat in them, you actually start building your inventory of duck fat.
You cook them for something like 4 hours at about 200F until the meat is basically falling off the bone.
Traditionally you let the duck cool submerged in the fat and then you can store it up to 6 months in the refrigerator. Then you warm them up take them out of the fat and sear the skin in a hot skillet.
I am going to do the sear on my grill and serve slices as a side to a Caesar Salad.
More pictures tomorrow.
You can strain the duck fat and save it for another cook. Since the legs have a lot of fat in them, you actually start building your inventory of duck fat.
Nice! I have always wanted to do my own confit, so I am waiting with anticipation to see how yours turns out!
Yum!
Thanks to an 8 year detour in restaurant kitchens, I've turned hundreds of duck legs into confit (to say nothing of pheasant or rabbit rillettes, traditional carnitas and cured pork bellies). If you can find the will power to leave those legs in the fat for 2-4 weeks, you will be richly rewarded.
Thanks to an 8 year detour in restaurant kitchens, I've turned hundreds of duck legs into confit (to say nothing of pheasant or rabbit rillettes, traditional carnitas and cured pork bellies). If you can find the will power to leave those legs in the fat for 2-4 weeks, you will be richly rewarded.
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- #5
Not a chance for this first batch. I am going to slice them and serve with a Caesar salad.
Make sure you save some of that duck fat for scrambled eggs. 
Where does one get four pounds of duck fat lol!
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- #9
From the duck fat store:
http://www.tennesseegourmetfarms.com/catalog/duck?gclid=CMDal4jGj54CFYdd5Qod3zurog
how does it shave can you make shaving soap from it 
There's always shmaltz. 
Mmm. Duck confit, one of my favorite things to eat. Enjoy it.
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- #13
The first step of cooking the confit is done and based on the cooks samples, it is PDG
I heated the duck fat to 225 and then submerged the duck legs in the fat and put it into the oven.
I started at 275 in the oven and then turned that down to 225. Here we are at three hours. You can see the meat is pulled back on the legs.
Here they are after cooling in the oil until I could handle them.
I pulled the skin off of two of them and plan to crisp that in a skillet and then sear the let quarters on the grill. All that is going to be an adder to the Caesar salad.
The other two legs are going into a FS bag for later use and I will strain the fat into a storage container.
I heated the duck fat to 225 and then submerged the duck legs in the fat and put it into the oven.
I started at 275 in the oven and then turned that down to 225. Here we are at three hours. You can see the meat is pulled back on the legs.
Here they are after cooling in the oil until I could handle them.
I pulled the skin off of two of them and plan to crisp that in a skillet and then sear the let quarters on the grill. All that is going to be an adder to the Caesar salad.
The other two legs are going into a FS bag for later use and I will strain the fat into a storage container.
Have heard that duck fat is great to use in making french fries. Sound good?
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- #15
I do not have enough for french fries, but I want to roast some new potatoes.
Enough about the confit, already - tell me more about this amazing Caesar salad!!
It's gotta be great if it trumps duck confit and duck-fat fries. Take pictures!
In all seriousness, that duck looks damn delicious. Paint me jealous.
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- #18
Here is the salad. The picture is not real clear, but the darkest piece is the confit after being seared on my grill, with some cherry wood for smoke. The lighter colored piece is the section of crisp duck skin.
It was pretty darn good! More pictures of the complete meal in the "Thin blue smoke" thread.
It was pretty darn good! More pictures of the complete meal in the "Thin blue smoke" thread.
Well done Bob! That looks soooo good!
