Groentehart

Thank you all for the commentaar and guidance. This batch worked out fine. I rinser and dried the legs an put them in the oven (overnight 8hrs 85 degrees Celsius). Do you drain and strain the fat before staving it in a container in the fridge? Or just pop it in? Kind regards, Debbie

Thank you @weinoo and @Chris Hennes I'll give it another go and will report in a few days.

Thank you for all the suggestions, i'm gonna try only the tame duck and heat up the fat more untill it simmers and than leave it at 85C for about 6 hrs. I'll get back to this topic in a few days. Ps. I saw a comment somewhere about rinsing after the dry rub, is that so none of the salt can get in the fat and dry the duck instead of moisturising it? Or will wiping off be enough?

Hi @kayb and @weinoo, I'm sorry i wasn't clear they're not in the same bowl in the oven or even on the same board when rubbed and refrigerated. Yes that is why im so confused i thought the tame duck would become a little bit tender and would break down and lose from the bone after 4 hours but are the long cooking times at 85-90C from 7 hrs mentioned in this topic for tame duck or wild ones? I'm gonna try a new sample later this week but i would like some advice to what might have caused this issue. @weinoo Do i first have to heat it to boil? Or bake the legs shortly before submerging them into the fat? Thank you so much for your responses and feedback!

Hi all, hope people are still following this topic. I'm trying to make duck confit for the first time and it seems i terribly failed. I went to my go to specialised poultry store and got some legs from wild and tame ducks to try confit them, i am making small samples to try for Christmas menu so i can see the difference in taste and texture. I thougt the best way to confit would be to use the oven (normal electric) due to more stable temperature. I have rubbed my duck-leggs with salt, laurel, thyme, a tiny-bit of orangepeal and juniper rubbed them in and put them in the fridge overnight. Next day i wiped them off with kitchen paper submerged them in gently melted duck fat and put them in a preheated oven from about 85 C the fat never got real hot before putting it in the oven. The recipe said i should put the oven on 170C for 2 hours but reading this forum it convinced me to start trying lower temperature. It are really tiny legs so i thought after 3-4 hours they should have soften a little???? It seemed almost notting had happend except probably the meat is cooked. I noticed the meat of the wild duck was more stringy and dark red and firmer than the tame one which got much paler. What am I doing wrong? Kind regards, Debbie