I can’t tell you how excited I am to try this. Having never worked with duck I guess I was surprised by how much fat there is in those critters.
So much extra skin fat and meat came with the 8 legs I bought. I wasn’t sure how much to trim but figured I’d make it look somewhat how I imagine the end product to be.
There’s a ton of skin, fat and a bit of meat in this pile. Definitely gonna render that.
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JCBBQ looks like you are doing great! We made duck confit all the time at my old job. I even had to write a HAACP plan for it because we did it Sous Vide.
as I was reading your post, all I kept thinking was Render! Render! Render! But you knew what’s up!
After trimming the fat, what will you do the actual confit in, olive oil? I just braised in previously saved duck fat, without trimming -- my mother-in-law always had a jar of it in her fridge so I had enough to completely immerse the legs in the fat.
I only cured with salt and pepper, no parsley, and I added the thyme and bay leaves during the cooking stage.
The first time I had duck confit was a restaurant in Glasgow Scotland way back in 2013. It was so good I had it two nights in a row and I have been a fan ever since. We used to be able to get duck fat at the local market but nothing lately, they are blaming Avian Flu for the shortage. As per an earlier comment I may try with Olive Oil as this thread has me hankering for duck confit.
MBMorgan the link pushes me to the canadian amazon site which is fine but the price is horrendous. For some reason a Canadian product is more expensive to purchase in Canada than in the US. I suspect it is crossing the border even when purchasing in Canada. Did find another Canadian site with better pricing for the same product so alls well that ends well.
If y’all want Duck fat I found this farm in PA. Way cheaper than the farm I drove to in NJ. 60oz for $55. I did pay $15 for shipping but I think had I not bought my legs already that the shipping would be the same if I got both.
This looks like a fantastic cook - can't wait to hear results when it gets consumed!
For both duck parts and duck fat, I highly recommend also checking out this place: https://tastyduck.com/
Currently my favorite for both taste and price, handy not to have to trade off. For example looks like they will sell 7lb of duck fat for $40.
I end up cooking duck breasts from them once every month or two, save the rendered fat and end up accumulating quarts in my fridge more quickly than I can use.
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I've never cooked duck and I've only had it a couple of times at restaurants, mostly sliced breast. I'm the guy that makes them cook the pink out - can't do pink in poultry.
I looked up the website and they look to have a good selection of duck products. I need to check around and compare prices before committing though.
I watch Tasting History on youtube. Some Roman recipes call for flamingo tongue - I wonder if duck tongue would sub? 30lbs for $543.00...
It's a lot different than chicken or turkey, the breast cooked with pink in the middle is great. I usually serve with a fruit based sauce. Blackberry or blueberry are two of my favourites.
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