Duck confit tips?
I bought a whole duck the other day and I want to do a confit on the leg/thigh quarters. I was able to render about a cup of fat out of the rest of the body not including the breasts which I have resevered for later. I obviously don't have enough fat for a proper confit. What other fat can I mix it with?
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8 Comments:
More duck fat? Call local butchers or high end supermarkets and see if someone will sell you additional duck fat. If you are a regular customer and catch it right, they might even give it to you.
It's a longshot but call D'Artagnan. They are an excellent gourmet meat house. Maybe you could strike up a deal with them for some duck fat??
therealchiffonade at 12:25PM on 07/14/08
They sell pre-rendered duck fat.
simon at 2:12PM on 07/14/08
Its not a long shot at all! D'Artagnan sells duck fat in 7oz. containers. $4 a tub.
ccbweb at 2:35PM on 07/14/08
Woo hoo! I love their duck and other assorted goodies, didn't realize they sold the actual fat.
therealchiffonade at 3:47PM on 07/14/08
Try it on pasta with mushrooms and grated chhese ;)
simon at 3:59PM on 07/14/08
the breasts are where the fat is; cook your breasts and find a smaller cooking vehicle/pan. it's about being covered and a single layer so it can cook evenly, and being submerged, but I've done it just using all the trim from a whole duck before with two thighs. There really isn't a need to buy more duck fat. That is kind of the point of duck confit, using all the parts to make a nice conserva.
Remember, slow and medium-low heat on those breasts so that it cooks the flesh evenly without burning the skin. And finish it for about a minute on the flesh side.
angrywayne at 10:54PM on 07/14/08
you can also use rendered pork fat (bacon?) which is what is added in Gascony....even olive oil if in a real pinch....peace
iwannacook at 9:30PM on 07/15/08
I think I solved my problem. I put the legs in a smaller pan and filled in any empty spots with garlic cloves to displace the fat till it covered the pieces.
agemme27 at 1:03AM on 07/16/08