maresfield
Assistant Cook
- Joined
- Mar 11, 2010
- Messages
- 1
I have a few cans of duck confit that I would like to prepare for dinner.
Would anyone know how long the duck from these cans should be cooked (warmed?); at what temperature and in what type of pan?
Also, can/should the fat from the cans be used for roasting potatos to accompany the duck or should I just book my by pass procedure now?
Would anyone know how long the duck from these cans should be cooked (warmed?); at what temperature and in what type of pan?
Also, can/should the fat from the cans be used for roasting potatos to accompany the duck or should I just book my by pass procedure now?