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

[uarobert]

uarobert sorta like sous vide confit.

It is.

[Ernest]

uarobert sorta like sous vide confit.

[uarobert]

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.

[troymeister]

Totally Awesome!!!!

[Ernest]

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.

[Ernest]

Thank you Smarkley!

[David Parrish]

Ernest that meal looks amazing. Well done Sir.

[smarkley]

beautiful!

[Ernest]

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!

[Ernest]

Much appreciated Strat!

[Strat50]

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]

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.

[Jerod Broussard]

What?????????????????

[OGMrWhite]

Duck confit is my favorite protein! Thank you for sharing

[Strat50]

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!