duck confit

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duck confit

Postby Jacques Levy » Sat Aug 16, 2008 2:39 pm

I've been using a crock-pot to make my own duck confit; I just put four frozen duck legs (moulard) in the pot, turn the heat on low and wait eight-ten hours. I notice the results are pretty good, the fat melts and envelops the legs which continue cooking slowly. I end up with a couple of jars of duck fat and four confit. Anything I should watch out for in this method beside keeping the cooking slow?
Best Regards

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Jacques Levy
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Re: duck confit

Postby Daniel Rogov » Sat Aug 16, 2008 5:47 pm

Jacques, Hi.....

Pretty much my own system but I always use the same dedicated ovenproof clay casserole dish in order to let it get tempered by the fat. After removing the fat and confit, I simply clean the casserole with paper towelling and then put in a lining of wax paper before placing it in the freezer until I need it once again. Oh yes.....and after cooking for 4 - 5 hours to taste the fat, adding salt and pepper to taste, simply sprinkling it over and then a tablespoon of dried crushed oregano.

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