tag:blogger.com,1999:blog-17422713.post8074739604472212133..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Duck confit minus the fatHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-17422713.post-2735737233020472342012-12-27T12:58:49.895-05:002012-12-27T12:58:49.895-05:00You can always buy a small amount of duck fat (or ...You can always buy a small amount of duck fat (or save it from your previous confit project) to use instead of pork fat back. If you plan to use salted pork fat back, you can also go a bit easier on salting the duck.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-22837216920321232552012-12-27T12:50:11.594-05:002012-12-27T12:50:11.594-05:00Duck confit is one of my favorite dishes to get ou...Duck confit is one of my favorite dishes to get out in a restaurant and I always thought it would be a tremendous amount of work to do in home. In fact, the hardest thing about doing this at home turned out to be finding fresh duck legs! I can't wait to make this again. I used strips of salt cured pork fat back in addition to the reserved duck fat trimmings and it came out a tad salty for my taste, though my partner loved it. Any suggestions for a less salty substitute? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-75098732129343658312010-03-17T10:41:59.176-04:002010-03-17T10:41:59.176-04:00yummo!yummo!That's Ronhttps://www.blogger.com/profile/05409228891089777845noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-61162685049499901652010-03-12T18:59:36.463-05:002010-03-12T18:59:36.463-05:00Finally remembered to write about this...saw a Sar...Finally remembered to write about this...saw a Sara Moulton show where she used an oven roaster plastic bag for the legs. Sounds like it'd be a good way to keep them together if you didn't have a pan that exactly fit what you had, so I thought I'd mention it ;-)Kenhttps://www.blogger.com/profile/02103184298444618036noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-27524280851963667512010-02-26T19:48:00.325-05:002010-02-26T19:48:00.325-05:00Hi Ed,
I was curious to see how this method would...Hi Ed,<br /><br />I was curious to see how this method would work out with chicken legs. I have made chicken legs confit a while ago using the traditional method of submerging them in duck fat and it was very yummy (not quite duck yummy, but for chicken -- very good). Let me know how your experiment goes.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-46739710124345379822010-02-25T16:52:02.351-05:002010-02-25T16:52:02.351-05:00Great post!. I am planning on making confit but wa...Great post!. I am planning on making confit but was going to use chicken legs due to the cost.Ed Schenkhttp://detroiteats.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-81207816499562862092010-02-24T16:32:57.992-05:002010-02-24T16:32:57.992-05:00Hi Sam,
If you have a little bit of duck fat, go ...Hi Sam,<br /><br />If you have a little bit of duck fat, go ahead and use it. Just spoon it on top of the legs before covering and putting them in the oven. Just make sure they are packed tight in your baking dish.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-91726094895591721372010-02-24T16:26:23.624-05:002010-02-24T16:26:23.624-05:00Hi Helen, thanks for this recipe.
If I did have a...Hi Helen, thanks for this recipe.<br /><br />If I did have a small amount of duck fat -- half a cup, say -- would it make a noticeable difference to this recipe? And how would I use it -- just spoon it on top of the legs before they went into the oven?<br /><br />I've never made confit before, but am excited to do so!Sam Fnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-83441160699071416872010-02-24T12:42:16.097-05:002010-02-24T12:42:16.097-05:00It's always fascinating to read what others fi...It's always fascinating to read what others find onerous. We do buy duck fat (or did, once), but since it's reusable and you end up with more duck fat than you started with, it's not a bad investment. And straining it afterwards never struck me as a chore (concentrated confit juices are then great on noodles).<br /><br />Not that we cook duck confit much - the last time was probably a few years ago, too. But it's a dietary choice, not a work-based one.Unknownhttps://www.blogger.com/profile/12319739685576411734noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-62314028241054820272010-02-24T12:34:14.605-05:002010-02-24T12:34:14.605-05:00Hi Ken,
You don't want to cover your proteins...Hi Ken,<br /><br />You don't want to cover your proteins when they are browning. That traps the steam and prevents browning. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-18974488866946808982010-02-24T12:32:20.552-05:002010-02-24T12:32:20.552-05:00Raw duck pieces (not just legs) that I thought I h...Raw duck pieces (not just legs) that I thought I had dried properly. I've cooked chicken/steak as well but they've never splattered that hard before...this was all over the stove and walls. Steak splatter is usually limited to a quarter of the stove w/ a cover over it.<br /><br />Good to know about the config legs not splattering badly...I'll give that a try :-)Kenhttps://www.blogger.com/profile/02103184298444618036noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-77325131913203401252010-02-20T21:14:00.929-05:002010-02-20T21:14:00.929-05:00Hi Ken,
Where you cooking raw duck legs or crispi...Hi Ken,<br /><br />Where you cooking raw duck legs or crisping up confit legs? Confit legs don't splatter that bad. You only need to add a tiny amount of fat to the skillet. Even regular duck legs shouldn't splatter worse than steak, fish, skin-on chicken or anything else you might want to brown in the skillet. If they were, I am guessing that they were wet. Make sure you dry all proteins extremely thoroughly before browning. Any moisture will make them stick and splatter more. I would also suggest turning the heat down. They don't need super high heat to turn crisp. That being said, searing anything makes a mess and splatters some. <br /><br />I would strongly advise against grilling duck. It has so much fat that the flare ups are huge and the skin comes out black and burnt tasting. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-4782063352861701912010-02-19T17:14:10.309-05:002010-02-19T17:14:10.309-05:00When you do the final step of frying the legs, how...When you do the final step of frying the legs, how do you keep the fat from splattering everywhere?<br />I fried duck once in a deep pot and put the cover on and still got grease everywhere in the kitchen by the time I was done and swore never to do it again except on a BBQ outside :-PKenhttps://www.blogger.com/profile/02103184298444618036noreply@blogger.com