Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dinner presented in stages - Stage 1

BobSBobS Posts: 2,485
edited November -1 in EggHead Forum
The first step of cooking the confit is done and based on the cooks samples, it is PDG

I heated the duck fat to 225 and then submerged the duck legs in the fat and put it into the oven.

22-11-09Confit1.jpg

I started at 275 in the oven and then turned that down to 225. Here we are at three hours. You can see the meat is pulled back on the legs.

22-11-09Confit2.jpg

Here they are after cooling in the oil until I could handle them.
I pulled the skin off of two of them and plan to crisp that in a skillet and then sear the let quarters on the grill. All that is going to be an adder to the Caesar salad.

22-11-09Confit3.jpg

The other two legs are going into a FS bag for later use and I will strain the fat into a storage container.
Sign In or Register to comment.