Old confit - would you eat it?

[abadoozy]

Found in the bottom of the fridge: a package of duck confit that I made at least 6 months ago, maybe longer. I did them sous-vide, and they're still in the sealed plastic package. No sign of decay or leakage at all. Not fully covered in fat as you can get away with very little when sous-viding them.

I did not use any preservatives - no pink salt or the like.

So... do I use them? They look OK, they're definitely still sealed, and I'm tempted. But would rather avoid food poisoning if there's a risk. I ate another package made at the same time maybe 3 months ago, no clue how this package got lost in the bottom drawer, under the bacon and cheese and various other cold-storage items.

[ChrisTaylor]

I've seen people eat it after maybe a year so, I guess, roll the dice.

[bmdaniel]

Put the bag in boiling water for 20 min to reheat - will destroy any botulism toxin.

[abadoozy]

Thanks for the replies. Good idea on boiling it for a while.

I'm leaning towards eating it, especially since my husband, who will barely eat any leftover that's been in the fridge longer than 2 days, says he'd eat it.

[Special K]

Maybe he could try it first?

[Shalmanese]

If it's confit in the bag, then it's sterile and there will be no bacteriological decay. In France, confit is often deliberately aged for as long so you should be fine.

[bmdaniel]

I'd read this thread: