Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: 1Bigg_ER on December 23, 2014, 06:58:36 PM
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Most of you have probably noticed my love for duck.
Let me share with you my Budget duck confit. Traditionally, duck confit involves an obscene amount of duck fat and that's not cheap.
So what I do is adapt. I have 4 duck legs, salted. I will use a 10 inch pie pan because I want the legs to be placed tightly together.
Seasoning is simple, a few thyme springs and crushed garlic placed at the bottom of the pan. I added a tablespoon of duck fat.
(http://i1175.photobucket.com/albums/r636/emtawali/20141222_124921_HDR_zps5gdzp9dl.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141222_124921_HDR_zps5gdzp9dl.jpg.html)
Place the legs in a single layer. More garlic and thyme.
(http://i1175.photobucket.com/albums/r636/emtawali/20141222_125321_HDR_zpspzlkddsp.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141222_125321_HDR_zpspzlkddsp.jpg.html)
I placed a sheet of parchment paper and tightly wrapped with 3 sheets of HD foil before placing in a 250 degrees oven for 2.5 hours
(http://i1175.photobucket.com/albums/r636/emtawali/20141222_125932_HDR_zpszwuda2vt.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141222_125932_HDR_zpszwuda2vt.jpg.html)
After 2.5 hours, let it cool and refrigerate without unwrapping.
after a day in the refrigerate ....
(http://i1175.photobucket.com/albums/r636/emtawali/20141223_173548_HDR2_zpsmw72d38t.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141223_173548_HDR2_zpsmw72d38t.jpg.html)
These are ready for crisping either in a skillet or grill. For now they will go back in my refrigerate for emergency duck fix.
I'll reserve the fat for potatoes and eggs.
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I'm getting hungry just looking at that.
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That is going to be some tasty, tender duck. And all that duck fat... I see some tasty roasted potatoes in you near future.
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Delicious looking confit. ;)
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That is going to be some tasty, tender duck. And all that duck fat... I see some tasty roasted potatoes in you near future.
Very near future! I got some yukon potatoes waiting.
I'm planning on grilling the legs when the rain goes away.
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I like it!
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Yum yum yum!
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That looks delicious!
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Dayum ! ! ! !
BD
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so confit just means duck fat? and why the parchment paper?
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so confit just means duck fat? and why the parchment paper?
It's a way to preserve in oil. The authentic confit involves curing the meat then slowly cooking the meat completely immersed in duck fat. There's no way I'd use that much duck fat. So I cook it in its own fat as it renders.
The parchment is just a buffer between the meat and the HD foil.
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TY. 8)
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All that delicious duck fat! Great way to do it Bigg!
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Be still my heart!! That looks great!! So many uses of duck fat, so little time...
Art
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I always wanted to try that Biggs and it looks good!!! Don
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I gotta try this one..need the duck fat also. Looks so good. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Here we go....
(http://i1175.photobucket.com/albums/r636/emtawali/20141226_183212_HDR_zpsvk5n69gw.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141226_183212_HDR_zpsvk5n69gw.jpg.html)
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.
(http://i1175.photobucket.com/albums/r636/emtawali/20141226_183557_HDR_zpsslkliplq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141226_183557_HDR_zpsslkliplq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Duck%20Duck_zpsn6i9xkzd.jpg) (http://s1175.photobucket.com/user/emtawali/media/Duck%20Duck_zpsn6i9xkzd.jpg.html)
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Oh my!
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That's a beautiful plate of duck. It looks delicious.
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Man, it just doesn't get much better than that. Two thumbs up! (https://lh5.googleusercontent.com/-G21kU7xhmHI/U3BrpvTS5iI/AAAAAAAAG0Y/VtV4K9Ex5zg/s33/2THBUPSM.gif)
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Great looking plate, nicely done. ;)
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nice plate of food
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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
(http://i1175.photobucket.com/albums/r636/emtawali/Duck%20legs_zpsctrikbqy.jpg) (http://s1175.photobucket.com/user/emtawali/media/Duck%20legs_zpsctrikbqy.jpg.html).
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Simply beautiful!
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Simply beautiful!
X2! ;)
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Simply beautiful!
X2! ;)
X3!
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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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O M G this looks tasty . i wish i could reach and grab one .
(https://lh3.googleusercontent.com/-do8VsHuIPXk/Usu6994k0PI/AAAAAAAAFhA/CTSNwifj6MU/s400-no/m_imagesCA8B4LN3.jpg)
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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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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!