Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Confit Duck


culinary bear
 Share

Recommended Posts

Thanks so much Rob! That's what I was hoping to pay for it, and that was one place I never thought to call. I still wish I could find goose fat -- maybe some day -- but I'm going to call and order the duck fat next week.

Cheers!

"There's nothing like a pork belly to steady the nerves."

Fergus Henderson

Link to comment
Share on other sites

Thanks so much Rob! That's what I was hoping to pay for it, and that was one place I never thought to call. I still wish I could find goose fat -- maybe some day -- but I'm going to call and order the duck fat next week.

Cheers!

Good for you! Make sure to call and ask for the 5# pail, it's not listed on the website.

While you're at it (and as long as you're already paying the shipping) order a magret breast and make duck prosciutto, very easy and delicious.

Rob

My problem lies in reconciling my gross habits with my net income.

- Errol Flynn

Link to comment
Share on other sites

Thanks so much Rob! That's what I was hoping to pay for it, and that was one place I never thought to call. I still wish I could find goose fat -- maybe some day -- but I'm going to call and order the duck fat next week.

Cheers!

Roast a goose, you'll end up with about 1.5 litres of fat. You should still be able to find a goose about now, As many are slaughtered for Xmas. Phone around.

But, fair warning, once you've had a goose, you'll never make turkey at Xmas again.

Link to comment
Share on other sites

  • 10 months later...

This topic has got me wanting to make Duck Confit so badly. Has anyone made Goose Confit. I saw that someone above said that they had made it out of Pheasant do you have a recipe for this? Thanks for all the inspiration and tips in this thread.

Link to comment
Share on other sites

  • 6 years later...

Sorry for digging up this old thread. There is much good info here that it is making me go crosseyed.

 

LOML picked up 8 duck legs at Le Marais, so I guess I'm making duck confit on Friday.

 

I need to make some decisions.

Should I use Thomas Keller or Joel Robuchon's recipe? 

Should cook it in my enamel dutch oven or sous vide?

If I'm cooking it in the oven, should I cook them with the convection feature on? 

Will schmaltz work? (I have a gallon bag of chicken skin in the freezer that needs to be rendered)

 

 

 

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to comment
Share on other sites

Having done it several ways, I would very much recommend doing confit en sous vide.  After a quick cure, bag each leg separately with perhaps 1 tbsp of fat.  Then when they're done, chill them in ice water and throw most of them in the freezer.  Now any time you want you can take one (or more) of the legs out of the freezer, toss it in a water bath, and perhaps half an hour later have it good to go.  The quality of sous vide confit is very good once you dial in time & temp that you prefer.

 

Although I don't have the book, my notes indicate that Keller calls for cooking the duck legs en sous vide 8h @ 180degF, which is a great place to start.  I have never had much luck going "lower for longer" on the confit; you want relatively high temperature.

 

You can easily use chicken fat, but surely duck fat will taste better - never tried that.  I always get my legs from butchering whole ducks, and can easily render enough extra fat off each carcass to confit its own legs in a vacuum bag.

 

If you're doing it in the oven, you'll need much more fat to submerge the legs in the traditional manner.  If you purchased only legs and don't want to add the significant cost for a lot of store-bought duck fat, I can understand the attraction of the schmaltz.  Try it out and let me know how it goes!  There is no point in turning on the convection fan, though, if you're cooking in a dutch oven... the air won't really circulate down in there.  Usually you use convection for shallow trays of cookies etc., or else other foods elevated above the pan on a rack to expose them to the full fury of the whirlwind.
 

  • Like 1
Link to comment
Share on other sites

Chef John's technique is interesting — he simply wraps the legs in foil.

Food Wishes with Chef John, Duck Confit Part 1 and Part 2 

 

  • Like 1

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Link to comment
Share on other sites

When I've cooked duck legs in fat in a 225 degF oven, it's taken me more like 5 hours.  Maybe the foil helps it steam and cook quicker?  Or maybe I just like my confit more broken down... I usually wind up shredding it into gumbo, not plating it as a dish.  Right sir, steam-baked confit will have to be done.  For science.

 

I'm somewhat skeptical of salting the legs and tossing them straight in the oven, though.  No way they've cured properly before cooking.

Link to comment
Share on other sites

3 hours ago, gfweb said:

Salt lightly, thyme sprig, 2 tbsp of duck fat...cook sous vide. Just so foolproof.

 

Plus maybe a slice of orange zest ...

  • Like 2

Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

Link to comment
Share on other sites

  • 1 year later...

Bumping this old thread up, as I have a question about duck confit. I've been gifted seven wild ducks; two mallards, sizeable, and five smaller ducks, probably teal or wood duck. I've plucked pinfeathers, salted and stuck in the fridge to cure. I plan to confit the entire duck for the smaller ones, and probably smoke the mallard breasts (which are close to the size of a small Pekin breast, but with very little fat, of course). 

 

My question is this: My duck went in the fridge in the dry brine about 15 minutes ago. How long should I cure it to take care of some of the "wild" taste? I plan to do the confit in the SV; I have frozen duck fat I'll thaw and add to the bags, since they have so little. Would I be well-served to SV the mallard breasts prior to smoking, to get a little tenderness going there, as wild duck is decidedly chewier than the tame variety?

 

Anyone out there with any experience with confiting wild ducks? My only cooking experience with them has been braising breasts, or making duck gumbo. (I can, btw, make some FINE duck gumbo.)

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

1 hour ago, kayb said:

Anyone out there with any experience with confiting wild ducks?

This is a very reliable site that might give you some help. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

15 minutes ago, Anna N said:

This is a very reliable site that might give you some help. 

 

What a great web site, Anna.  Thanks for that link!

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

6 hours ago, Anna N said:

This is a very reliable site that might give you some help. 

 

Thanks, Anna. I should have looked at his site before I asked. I'll go ahead and start them tomorrow, instead of waiting until Monday. They've been in the fridge curing since noonish today.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

Update on the duck situation:

 

I did wind up waiting until today to deal with the ducks (life got in the way, as life has a way of doing), so I can only hope they are not too salty.

 

If anyone's interested in the whole painful (not really) process:

5a824a85720f7_ducksplain.jpg.85ba3d7b38735f123ec5c54a95ce9f67.jpg

 

First, I was faced with ducks with a horde of pinfeathers. At left are the two mallards; the five at right are either teal or wood duck. It having been many years since I was faced with removing pinfeathers from a duck I betook myself to the Interwebs and reviewed the potential methods. I did not have a gas stove nor a blowtorch (must remedy that) to singe them. I didn't feel like tweezing them all. So I opted for a combo of paraffin and scalding.

 

paraffin.jpg.4c48e6beb21b5ed8960505a60c2401e9.jpg

Paraffin, melting in the Dutch oven.

 

brined.jpg.fc96b7eb255071033cb1f23e105e1b48.jpg

 

I apparently missed taking a photo of the mostly naked ducks, but the paraffin/scalding method worked a treat. Here they are salted down with a salt-sugar-thyme brine, ready for the fridge.

 

As I noted, life got in the way and they stayed there very nearly 48 hours. I rinsed them well, and repeatedly, and let the small ones rest on a rack while the mallard breasts went back to the fridge for an overnight dry-out on a separate rack. They'll go on the smoker in the morning.

 

bagged.jpg.06b85d848f837232fef875f933f29423.jpg

And here we are, ready to go in the sous vide bath, with the addition of some sliced shallot, a couple of garlic cloves, a couple of bay leaves and some duck fat. They're swimming along now, and will do so until sometime tomorrow morning, when I take them out and chill them preparatory to going in the freezer. 

 

I have found a source in Little Rock for Toulouse sausages, and as I have to go there Tuesday anyway, I'll pick some up. I'm looking at cassoulet (there being no shortage of pork belly or salt pork  or pork shoulder here in Jonesboro) very possibly next weekend.

 

Damn, I hope this sous vide confit thing works.

 

 

  • Like 5

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By DanM
      Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 
       
      Thank you!
    • By kayb
      Linguine with Squash, Goat Cheese and Bacon
      Serves 4 as Main Dishor 6 as Side.
      I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.

      6 slices bacon
      1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
      2 cloves garlic, minced
      1-1/2 c chicken broth
      1 tsp kosher salt
      4 oz soft goat cheese, crumbled
      1 lb linguine, cooked
      1 T olive oil
      2 tsp freshly ground black pepper

      Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
      Keywords: Main Dish, Easy, Vegetables, Dinner
      ( RG2158 )
    • By phatj
      Duck Leg Confit Potstickers
      Serves 4 as Appetizer.
      These are seriously decadent potstickers.
      I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand.

      2 confited duck legs, bones discarded and meat shredded
      2 c sliced shiitake caps
      1/2 c sliced scallions
      splash fish sauce
      1 tsp grated fresh ginger
      1 tsp grated fresh garlic
      pinch Five Spice powder
      pot sticker wrappers
      3 c duck stock
      3 T duck fat

      1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown.
      Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet.
      Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan.
      2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.
      3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side.
      If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later.
      4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers.
      5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan.
      6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.
      While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil.
      Serve potstickers immediately when done.
      Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese
      ( RG2052 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...