Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Duck Confit.............On a budget

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Duck Confit.............On a budget

    Most of you have probably noticed my love for duck.
    Let me share with you my Budget duck confit. Traditionally, duck confit involves an obscene amount of duck fat and that's not cheap.
    So what I do is adapt. I have 4 duck legs, salted. I will use a 10 inch pie pan because I want the legs to be placed tightly together.
    Seasoning is simple, a few thyme springs and crushed garlic placed at the bottom of the pan. I added a tablespoon of duck fat.



    Place the legs in a single layer. More garlic and thyme.



    I placed a sheet of parchment paper and tightly wrapped with 3 sheets of HD foil before placing in a 250 degrees oven for 2.5 hours



    After 2.5 hours, let it cool and refrigerate without unwrapping.
    after a day in the refrigerate ....



    These are ready for crisping either in a skillet or grill. For now they will go back in my refrigerate for emergency duck fix.

    I'll reserve the fat for potatoes and eggs.
    Tags: None
    • Likes 2
    #2
    Nice, duckman. Ya got me craving some duck, that's fo sho.

    Comment

      #3
      Duck is good eats!!

      Comment

        #4
        I should have called this confit style maybe. LOL! Since it's not fully covered in duck fat, it defeats the purpose. But it's delicious. I believe confit is to do with preserving meats. Strat50, can you chime in please?

        Comment

          #5
          I have eaten many things, some I don't care to remember, but can't remember ever knowingly having duck. I say knowingly because not knowing has brought me tongue, brains, testicles and canine.

          Comment

          • Jerod Broussard
            #5.1
            Jerod Broussard commented
            December 24, 2014, 05:24 PM
            Editing a comment
            What?????????????????
          #6
          HAHAHA! I had a summer BBQ a few years ago and somebody challenged me to make beef testicles edible. We got our meat from a local farm. I'm not one to back down from a challenge. Women loved them, they thought it was grilled rabbit sausage. Well I kinda told them that it was grilled rabbit sausage.
          • Likes 3

          Comment

          • smarkley
            #6.1
            smarkley commented
            December 23, 2014, 08:08 PM
            Editing a comment
            LMAO!!!
          • _John_
            #6.2
            _John_ commented
            December 23, 2014, 09:34 PM
            Editing a comment
            Love it!
          • Strat50
            #6.3
            Strat50 commented
            December 24, 2014, 01:59 AM
            Editing a comment
            A man after my own heart! lol
          #7
          Originally, I think, confit was a preservation method not just for meat, but for fruit too(syrup not fat is used). Some of the classic french cassoulets are made with confit. A trick I learned when making confit is that any fat will do. Lard, shortening, oil(s), and so forth all work.So, if you are short on say duck fat, no worries. Top off the fat level with what you have. Since you are making confit for flavor and not to preserve, this will work well. 250 is about the upper temp limit for making confit.An exception to this is for garlic. Then I use 300. This garlic is killer, but I think the fat is even better!

          Comment

          • Ernest
            #7.1
            Ernest commented
            December 24, 2014, 08:14 PM
            Editing a comment
            Thank you Strat. I thought about topping it up with ghee coz I can make ghee easily, duck fat is expensive and hard to come by. But I didn't want to mess with duck flavor by adding ghee to it.
          • Strat50
            #7.2
            Strat50 commented
            December 25, 2014, 12:29 AM
            Editing a comment
            Ghee would take the duck to another level, if done right. More herbs, etc, and your duck would go from "merely" excellent to epic! So would evoo, or even a mixture of the two? Then, of course, there's bacon fat. Heat at 200ish. while time consuming, might help when using ghee, etc. I can tell from your great pics, that you are a very good cook, so make it your own and do your "voodoo" your way.
          • Ernest
            #7.3
            Ernest commented
            December 25, 2014, 11:20 AM
            Editing a comment
            Much appreciated Strat!
          #8
          Duck confit is my favorite protein! Thank you for sharing

          Comment

            #9
            Here we go...... Plating Jasmine and wild rice with roasted mushrooms. Sauce is a reduction of fresh orange juice, orange marmalade and orange liqueur. Sauteed some shallots in duck fat before the reduction. Fantastic every time!
            • Likes 3

            Comment

              #10
              beautiful!

              Comment

              • Ernest
                #10.1
                Ernest commented
                December 26, 2014, 11:48 PM
                Editing a comment
                Thank you Smarkley!
              #11
              Ernest that meal looks amazing. Well done Sir.

              Comment

              • Ernest
                #11.1
                Ernest commented
                December 26, 2014, 11:50 PM
                Editing a comment
                It was fantastic! I'm thinking of going all out with full confit for New Year's eve dinner. It's always fantastic with my faux confit.
              #12
              Totally Awesome!!!!

              Comment

                #13
                I like to do my confit in a vacuum bag by simmering it in hot water (180deg). I refrigerate it and when I'm ready to eat it, I just put it in the oven and crisp it.

                Comment

                  #14
                  uarobert sorta like sous vide confit.

                  Comment

                    #15
                    Originally posted by Ernest View Post
                    uarobert sorta like sous vide confit.
                    It is.

                    Comment

                    Previous template Next

                    Announcement

                    Collapse
                    No announcement yet.
                    Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                    Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                    Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                    Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                    This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes

                    Spotlight

                    These are not paid ads, they are a curated selection of products we love.

                    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                    Use Our Links To Help Keep Us Alive

                    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                    BBQ And Grilling Gifts For Every Occasion


                    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

                    Is This Superb Charcoal Grill A Kamado Killer?


                    The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

                    Grilla Proves That Good Things Come In Small Packages

                    The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

                    A Propane Smoker That Performs Under Pressure

                    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.