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Author Topic: Duck Confit  (Read 5916 times)

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Offline Pam Gould

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Re: Duck Confit
« Reply #14 on: December 24, 2014, 03:25:59 AM »
I gotta try this one..need the duck fat also.  Looks so good.  Pam   .☆´¯`•.¸¸. ི♥ྀ.
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Offline 1Bigg_ER

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Re: Duck Confit
« Reply #15 on: December 26, 2014, 09:09:24 PM »
Here we go....



Let's plate....
Wild and Jasmine rice with roasted mushrooms spiked with Marsala wine. The sauce is a reduction of fresh orange juice, orange marmalade and orange liqueur with duck fat sauteed shallots.






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Offline muebe

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Re: Duck Confit
« Reply #16 on: December 26, 2014, 11:05:57 PM »
Oh my!
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Offline IR2dum

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Re: Duck Confit
« Reply #17 on: December 27, 2014, 02:21:56 AM »
That's a beautiful plate of duck. It looks delicious.
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Offline TentHunteR

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Re: Duck Confit
« Reply #18 on: December 27, 2014, 10:23:35 AM »
Man, it just doesn't get much better than that.  Two thumbs up!
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Offline Las Vegan Cajun

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Re: Duck Confit
« Reply #19 on: December 27, 2014, 10:57:58 AM »
Great looking plate, nicely done.  ;)
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Offline africanmeat

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Re: Duck Confit
« Reply #20 on: December 30, 2014, 05:53:05 AM »
nice plate of food
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Offline 1Bigg_ER

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Re: Duck Confit
« Reply #21 on: January 06, 2015, 08:20:59 PM »
My last duck confit.
I did a full confit, completely covered six duck legs in duck fat. And the difference is minimal.
There's no way I'd have duck for months in my refrigerator so full on confit is unnecessary

.
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Offline pz

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Re: Duck Confit
« Reply #22 on: January 06, 2015, 11:21:12 PM »
Simply beautiful!
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Offline Las Vegan Cajun

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Re: Duck Confit
« Reply #23 on: January 07, 2015, 12:34:15 AM »
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Offline drholly

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Re: Duck Confit
« Reply #24 on: January 07, 2015, 01:11:54 AM »
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Offline akruckus

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Re: Duck Confit
« Reply #25 on: January 07, 2015, 04:14:08 AM »
When you say salted duck legs, is that a brine or just salt on the legs like you would season with salt and pepper? I am going to try this, when I get a free weekend.
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Offline africanmeat

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Re: Duck Confit
« Reply #26 on: January 07, 2015, 05:35:29 AM »
O M G this looks tasty . i wish i could reach and grab one .

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Offline 1Bigg_ER

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Re: Duck Confit
« Reply #27 on: January 07, 2015, 07:50:04 AM »
Quote from: akruckus on January 07, 2015, 04:14:08 AM
When you say salted duck legs, is that a brine or just salt on the legs like you would season with salt and pepper? I am going to try this, when I get a free weekend.

Traditional confit the duck is salt cured. I just dry brine since I don't plan on keeping them for months.
So just season them as you normally would, preferably a day in advance so the salt can penetrate.
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Offline akruckus

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Re: Duck Confit
« Reply #28 on: January 07, 2015, 07:53:09 AM »
Quote from: 1Bigg_ER on January 07, 2015, 07:50:04 AM
Quote from: akruckus on January 07, 2015, 04:14:08 AM
When you say salted duck legs, is that a brine or just salt on the legs like you would season with salt and pepper? I am going to try this, when I get a free weekend.

Traditional confit the duck is salt cured. I just dry brine since I don't plan on keeping them for months.
So just season them as you normally would, preferably a day in advance so the salt can penetrate.

That is what I figured but I am glad I asked!  Thanks looking forward to this!
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