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

[Strat50]

A man after my own heart! lol

[_John_]

Love it!

[smarkley]

LMAO!!!

[Ernest]

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.

[_John_]

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.

[Ernest]

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?

[Ernest]

Duck is good eats!!

[Jerod Broussard]

Nice, duckman. Ya got me craving some duck, that's fo sho.

[Ernest]

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.