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.

Trio of confits advice


Recommended Posts

I am having a dinner party for 8 at the end of the month and need a little entree advice. I was thinking of preparing 3 separate (each brined with a different set of herbs and spices) confits to be plated together, with each having their own small accompaniments.

The first would be a duck confit raviolo, the second perhaps a simple confit'd whole leg of chicken (over a teensy bit of risotto with braised fennel), and the third could perhaps be more poultry--maybe a pheasant confit springroll? Or has anyone heard of a beef confit?

Any creative ideas out there?

Link to post
Share on other sites
Quail legs. That'll demonstrate your confit prowess.

I think I would need about 50 of them, no?

No, you'd need 8 quail. 8 guests for dinner, 2 quail legs per guest. You can serve the quail breasts with the legs (e.g. stuff with a little pear chutney, wrap in pancetta and sear) as a two-service item.

How about rabbit and salmon as the other two? Land, air, sea.

Link to post
Share on other sites

Pheasant legs confit really well, cure them for a couple days in some salt garlic, shallots rosemary and thyme, clean off, braise in duck fat for about 5-7 hours at about 250. remove, shred and add some dijon and cabernet wine vinegar, season and there you go

Link to post
Share on other sites
I have never confit beef, but Rabbit makes a good confit, you can then use it for rillettes, pork or suckling pig makes superb confit. Lamb neck is another candidate. Remember that confit meats are pretty rich so you might want to watch out for how much of each you put on the plate.

I have to find out how to do the pork, suckling pig, and lamb neck! My mouth is watering. :raz:

Link to post
Share on other sites
i do a confit of lamb shoulder in my restaurant which works perfectly...

Do you cut it up before confiting it or confit it as a whole? Do you use only duck fat?

boned out but left whole and trussed... i found that a combination of fats seems to flavor it the best...

Link to post
Share on other sites

Some onion confit would go really nice with the other items.

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Link to post
Share on other sites

I would stay away from 3 meat confits..that can be a little "heavy". As suggested in earlier posts...throw in a seafood, vege, or fruit confit w/ your meat items.

A nice whole fig confit or grape(peeled and confited in duck fat) would be great and make a nice addition to you meats.

tuna,salmon,scallop,fennel,onion,tomato,fig,plum,grape would be nice accomaniements to 2 meat confits as well.

Link to post
Share on other sites
  • Similar Content

    • 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 )
    • By Domestic Goddess
      Longganisa (Filipino breakfast sausage)

      1 kg ground pork (make sure it is fatty ground pork)
      1 medium onion finely chopped/minced
      4 T vinegar (white vinegar or any strong vinegar)
      2 T soy sauce
      2 tsp salt
      2 tsp pepper
      4 T brown sugar
      1 T paprika for coloring (most Filipinos add red food dye)
      6 cloves garlic, finely minced

      In a large clean bowl, mix everything up really well. Stuff into casings or make patties or finger-sized rolls for skinless longganisa. Let the meat cure for 6 hours or overnight before frying (I usually don't since I am too excited to eat them).
      Best served with garlic fried rice on the side with sunny-side eggs.
      Keywords: Main Dish, Filipino, Easy, Pork, Breakfast
      ( RG1944 )
    • By Pam R
      Chicken and Apple Sausages
      A little experimenting resulted in some tasty chicken sausages.

      200 g chicken skin and fat
      1 kg chicken meat (2 breasts and 6 or 7 thighs)
      18 g kosher salt
      2-1/2 g black pepper
      2 g allspice (I added some more after a taste test - but didn't measure)
      2 g onion powder
      8 sage leaves (and added another 4 after taste test)
      230 g Granny Smith Apple, peeled and diced (2 apples)

      ( RG1971 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...