Cooking Resources

**FrankZ** · 01-07-2012, 06:33 PM

So I took a whole duck and decided to do just the breasts for dinner. Because of that I was left with some leg quarters and other parts. YAY!

I decided to follow a recipe for confit with the quarters.

The legs sat in the salt for about 39 hours and three hours in the oven simmering in the fat. OH GOODNESS! This is awesome. I have never tried duck confit before, but I am officially hooked.

**PrincessFiona60** · 01-07-2012, 06:57 PM

Looks good. I keep looking at duck, but Shrek has been fairly adamant about not liking it. I probably have to wait until he is gone to cook one.

**forty_caliber** · 01-07-2012, 07:02 PM

It looks wonderful. I'm going to try making it someday.

Where do you get 4 cups of duck fat?

**PrincessFiona60** · 01-07-2012, 07:03 PM

Quote:

Originally Posted by forty_caliber

It looks wonderful. I'm going to try making it someday.

Where do you get 4 cups of duck fat?

Exactly, I would never have that much to begin with.

**FrankZ** · 01-07-2012, 07:14 PM

I had a bit of it on hand already from the Thanksgiving duck. When I debreasted this one I took all the skin I ended with, which was a lot, and rendered that.

I didn't have that much, but I had almost enough to submerge the parts. Of course now I am thinking if I got another duck I could add to my reserve, and confit all of it!!

PF send Shrek out to a movie and make duck.

**PrincessFiona60** · 01-07-2012, 07:22 PM

Quote:

Originally Posted by FrankZ

I had a bit of it on hand already from the Thanksgiving duck. When I debreasted this one I took all the skin I ended with, which was a lot, and rendered that.

I didn't have that much, but I had almost enough to submerge the parts. Of course now I am thinking if I got another duck I could add to my reserve, and confit all of it!!

PF send Shrek out to a movie and make duck.

Oh...that would be simpler...no body to hide.

Greg Who Cooks · 01-07-2012, 08:53 PM

I'm trying to get my head around duck confit. I know I'm going to like this. I still can't quite grasp it...

Why do Asians sell you duck legs and break the bone just above the ankle? I think it's because the tendons won't pull the leg muscles into a clump. Is this right?

I love my local Asian markets. I can go to 99 Ranch and get as many duck leg quarters as I like. Having access like this is one reason why people live in places like I'm in.

Souzy sous · 01-08-2012, 01:16 AM

Quote:

Originally Posted by FrankZ

So I took a whole duck and decided to do just the breasts for dinner. Because of that I was left with some leg quarters and other parts. YAY!

I decided to follow a recipe for confit with the quarters.

The legs sat in the salt for about 39 hours and three hours in the oven simmering in the fat. OH GOODNESS! This is awesome. I have never tried duck confit before, but I am officially hooked.

I have cooked literally 1,000's of confit duck legs....yours look absolutely fantastic.

Bolas De Fraile · 01-08-2012, 02:10 AM

Good job Z, I confit a lot of things, for meats I use the same type of curing method then put the meat in a vacpak bag add a blob of goose/duck fat vacuum seal and place in a water filled baine marie the cook in the oven.This method makes storage easier and you don't need the same amount of fat.It also makes it possible to flavour each bag differently, one of my favs is adding 5 spice powder to the fat before cooking then crisping the legs in the oven and using the shredded meat with chinese pancakes, spring onions,cucumber and plum sauce.
Halibut or Monk fish are great to confit in goose fat.

Andy M. · 01-08-2012, 08:23 AM

Quote:

Originally Posted by PrincessFiona60

Looks good. I keep looking at duck, but Shrek has been fairly adamant about not liking it. I probably have to wait until he is gone to cook one.

I face the same problem with my family members. I tell them how fantastic it tastes and they respond wit, "It's all dark meat. I don't like dark meat.".

That's OK. MFM.

When I want duck I just make something else for SO.