confit conundrum

[James Satriano]

I made a confit of 4 duck legs a few weeks ago and had kept them covered in fat in the fridge. This past weekend my fridge went belly up. I put the pot on a covered poarch but the daytime temps have reached into the 60's F. While I know that confit is a method of preservation, has the time spent over 40F spoiled my product? Any advice here?

[Anna N]

I made a confit of 4 duck legs a few weeks ago and had kept them covered in fat in the fridge.  This past weekend my fridge went belly up.  I put the pot on a covered poarch but the daytime temps have reached into the 60's F.  While I know that confit is a method of preservation, has the time spent over 40F spoiled my product?  Any advice here?

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Play it safe! Toss it out and start again.

[jfilmm]

I concur. I don't think you should eat it.

[bleachboy]

Thirded on "toss it". Food poisoning really, really sucks. Way more than having to start over with your confit.

[Pielle]

Well, confit was used before a methode for conserving meat at room temp so I woudnt be so bad. Its all a question of time no?

1) Was your confit properly salted? Salt will help conservation.

2) Did the fat actualy melted a solid environment would slow down bacterial growth?

3) How much time did the confit spend at more then 40 degrees? A few hours cenrtainly wont make the confit go bad. This is actualy the most importent point. You can keep about anything up to 4 hours at room temp without any problems. Confit would last much longer.

4) When your confit will be reheated, any patogenes in there will die. The only thing that could possibly go wrong would be the production of non thermolabile toxins in there. Douptfull I would say, but I am no specialist.

Bottom line : If it smells right and tastes right, it is probably ok to eat.

[paul o' vendange]

Well, confit was used before a methode for conserving meat at room temp so I woudnt be so bad.  Its all a question of time no?

1) Was your confit properly salted?  Salt will help conservation.

2) Did the fat actualy melted a solid environment would slow down bacterial growth?

3)  How much time did the confit spend at more then 40 degrees?  A few hours cenrtainly wont make the confit go  bad.  This is actualy the most importent point.  You can keep about anything up to 4 hours at room temp without any problems.  Confit would last much longer.

4)  When your confit will be reheated, any patogenes in there will die.  The only thing that could possibly go wrong would be the production of non thermolabile toxins in there.  Douptfull I would say, but I am no specialist.

Bottom line : If it smells right and tastes right, it is probably ok to eat.

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Confit was usually stored in jars in the root cellar, or anywhere the temp remained cooler than normal. If the confit was properly stored with the simmer-hot fat on top, allowed to cool, and the solid fat cap was not broken by the 60F temp, then it would undoubtedly be safe. And I would agree with Pielle's points 3 and 4 above. If we're talking a few hours, it is safe. One thing, though - the 4 hour benchmark is obviously not an either-or threshold. That entire time, you're food is gathering pathogens. While you may not get sick, you may be feted with a host of off tastes (though, likely, not enough to reach sensory thresholds).

Personally, I would toss and start over. Sorry - I know how painful this is.