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04-04-2010, 21:44
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#1 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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Confit of duck
Has anyone cooked this before? Any tips or tricks? I don't even know what it's supposed to end up like
 I've got a couple of leg quarters in the oven at 150 degrees which have been slowly cooking down in plenty of fat for the last 3 hours. I managed to lose the skins because they stuck to the bottom of the pan but meh. Plenty of good duck fat has come out. Looking forward to some awesome roasties.
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05-04-2010, 12:43
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#2 |
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Good Cat
Join Date: Jun 2006
Posts: 5,550
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Well the confit de canard that you buy in France is unbelievably tender. It just drops off the bone and melts in your mouth... so I'd aim for that. I think it's supposed to have crispy skin if it's cooked fresh but wouldn't worry too much about that
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 Oooooh Cecil, what have you done? |
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05-04-2010, 12:55
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#3 |
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BBx woz 'ere :P
Join Date: Jan 1970
Posts: 2,147,487,208
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Never cooked it, but my mother makes an amazing one, as Kate says, it should just fall off the bone.
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No No! |
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06-04-2010, 20:04
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#4 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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Yep, it's pretty delicate. I'm just waiting for my cassoulet to cook and I'll stick it in at the last minute. Can't wait
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07-04-2010, 09:55
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#5 |
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Smother me in chocolate and eat flapjacks with it!
Join Date: Sep 2008
Location: North Somerset
Posts: 1,854
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Pics!
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07-04-2010, 12:58
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#6 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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I should have done really! It was delicious.
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