Confit de canard (duck confit)

[grisell]

I'd like to try this using some duck thighs. There are a lot of recipes on the net, and I think I have a fairly good idea on how I will do it.

I was thinking: Wouldn't it be possible to sear the thighs quickly first, before the slow braising? It should give a deeper aroma, but none of the recipes suggest it.

[DiggingDogFarm]

If you're totally new to duck confit, I strongly suggest that you follow the traditional method.
There's a magic transformation of the meat into something very special.
I understand what you're saying about the searing, but 'enhancement' isn't necessary.

~Martin

[wheels]

Phil's law of cooking! You always make the first one according to the recipe!

FWIW, here's my recipe!

http://www.localfoodheroes.co.uk/?e=703

Phil

[Snags]

We sear ours after not before.
Take out a leg and warm and brown a little before serving with a nice salad

[onewheeler]

Yes, stick with the usual method. I did some using a similar method to Phil's recently and they came out very well. Just give them 20 minutes in a hot oven to crisp and to remove the excess fat before serving. I had some confit de porc a while ago in a restaurant which was superb, so that will be next on the list when I get back home.

Martin/

[Dogfish]

Second on the 'browning after cooked' -- at least that's been my experience with pigeon.

[grisell]

Thank you all! Browning after cooking it will be.

I'll be back with reports of course.

Onewheeler: Any recipe on that pork confit?

[RodinBangkok]

I've never pulled a confit that was younger than 6 weeks, the recipe from the site above recommends pulling after a few days, seems a waste. Also I keep the temp as close to but below 40°f as possible. I'd probably use a higher temp, but want to keep within our HAACP. The older french recipes say keep in the cellar and best after 5-6 months. Time is your friend with confit.

[grisell]

Ok, thanks. Worth remembering. I got three ducks as a birthday gift from my wife (she knows what I want!).

The six thighs are in the marinade as we speak. They will be cooked tomorrow. The stock is reducing on the stove and the breasts are in the freezer.

I will try the thighs in a few weeks, earliest, maybe i'll wait longer.

[onewheeler]

Onewheeler: Any recipe on that pork confit?

Hi André,

No, I'm working in Italy for a few weeks - on the shores of Lago Maggiore - it's hell, but someone has to do it

I'll be trying it when I get home. I'm thinking along the lines of thick slices of shoulder or leg with skin attached, but not sure whether to cook in pork fat or duck fat (I've got a lot of duck fat from the last confit de canard). I think belly pork would be nice but too much fat.

Ciao!

Martin/