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Duck confit update
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Smokin' not stirred
Posts: 301
I made confit a month ago. After sitting in the fridge chillin' I had some last night for dinner.
Here a the pics from November:
Cure:
In olive oil and in oven overnight:
I pulled 2 out of the fat/oil and warmed in the oven, crisped the skin with a torch. Easy and good stuff.
Here a the pics from November:
Cure:
In olive oil and in oven overnight:
I pulled 2 out of the fat/oil and warmed in the oven, crisped the skin with a torch. Easy and good stuff.
Comments
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Thanks for the update, it sure looks good!
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Thanks Rebecca. I usually sear duck breasts, these blow the breast away.
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WOW! That looks great! So the legs were in the cure since Nov?
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Sorry so long to get back...they have been stored in the fat/olive oil under refrigeration since November. Cured for 2 days.
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