Duck confit update

Smokin' not stirred

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.

eenie meenie

Thanks for the update, it sure looks good!

Smokin' not stirred

Thanks Rebecca. I usually sear duck breasts, these blow the breast away.

JLOCKHART29

WOW! That looks great! So the legs were in the cure since Nov?

Smokin' not stirred

Sorry so long to get back...they have been stored in the fat/olive oil under refrigeration since November. Cured for 2 days.