Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Duck Confit
New Posts  All Forums:Forum Nav:

Duck Confit

post #1 of 28
10/17/10 at 11:34am
Thread Starter 
Can I confit a duck leg the same day I buy it? Recipes are all over the map. Some call for a 12 hour braise, others for a 72 hour marinade.

I was taught that two hours in fat ought to do it. Isn't that right?
Reply
Reply
post #2 of 28
10/17/10 at 12:45pm
I can't answer your question but just wanted to note that I had duck confit on a pizza this weekend and it was amazing.
Reply
Reply
post #3 of 28
10/17/10 at 12:49pm
I thought confit didn't actually do anything because the fat molecules are too big to enter the skin. I forget where I read this. Apparently using a steel brush to poke holes in the skin and then brushing fat on after you cook it gives the same results.
Reply
Reply
post #4 of 28
10/17/10 at 1:02pm
Quote:
Originally Posted by Manton View Post
Can I confit a duck leg the same day I buy it? Recipes are all over the map. Some call for a 12 hour braise, others for a 72 hour marinade.

I was taught that two hours in fat ought to do it. Isn't that right?

I'm far from a pro, but all the recipes I've read or been given, require about 4-6 hours. Basically until the fat goes clear. However, I've been seeing some what I'll call "proto-confit" recipes, that are 2-3 hours, skin side down, with no fat added. They are counting on the fat to render and provide some braising liquid.

I just rub with salt, minced garlic and thyme, sit in fridge overnight, wash off and confit for 5'ish hours until the fat clears.
Reply
Reply
post #5 of 28
10/17/10 at 1:10pm
Well, like Pio said, I'm no expert but arent the longest steps in making confit the curing and the braising? If that's the case then you can probably forgo the curing if you dont plan on storing them for a lengthy period of time.
Reply
Reply
post #6 of 28
10/17/10 at 1:32pm
To do it properly, you should render the fat and let the duck cure in its own fat for at least a few days before the final cooking stages.

Traditionally, confit evolved from having to store the duck meat in its own fat outdoors during the winter, before the days of refrigeration, typically for weeks or even months at a time.
Reply
Reply
post #7 of 28
10/17/10 at 9:09pm
Thread Starter 
Dinner:

Reply
Reply
post #8 of 28
10/17/10 at 9:12pm
How did you braise it and keep the breast since a nice color?
Reply
Reply
post #9 of 28
10/17/10 at 9:13pm
Looks pretty good to me. What did you pair it with?
Reply
Reply
post #10 of 28
10/17/10 at 9:13pm
No cassoulet?
Reply
Reply
post #11 of 28
10/17/10 at 9:21pm
Duck confit is awesome, though I've grown sick of seeing it on every single episode of Top Chef and other cooking shows over the last four years.
Reply
Reply
post #12 of 28
10/17/10 at 9:23pm
Thread Starter 
Bought two ducks. Broke 'em down, rendered out the fat. Seasoned the legs and cooked them in the fat (+ thyme and garlic) for two hours. Scored & seasoned the breasts and put in fridge. Took the rest of the carcasses, bones and organs and made stock.

After two hours took the legs off heat and let cool in the fat. Then drained and let rest on paper towels to drain further.

Breasts were sauteed on medium low, skin side down, for about 15 min, then on high on the meat side for about 3 min. Sliced on the bias.

Legs were put back in a hot oven to crisp up the skin.

Sauce = port + stock + small bouquet garni, simmered & reduced to nappé.
Reply
Reply
post #13 of 28
10/17/10 at 9:24pm
is that a self floating plate?
Reply
Reply
post #14 of 28
10/17/10 at 9:25pm
Thread Starter 
Sitting on a stool, the base of which is smaller than the plate.
Reply
Reply
post #15 of 28
10/17/10 at 9:27pm
would have been a great item to buy.


The dinner looks fantastic.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Duck Confit