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Re-heating Duck Confit

Zmokin
Zmokin Posts: 1,938
in Poultry
I bought Duck Confit at Costco.  It is already fully cooked.  Directions to re-heat included grilling, pan frying, broiling in the oven.  I'm thinking of re-heating it in the BGE and was wondering if I should try to smoke it, or because it is already cooked, the smoke can't penetrate, so I shouldn't bother with smoke wood.  What do y'all think.  Raised Direct at 400 for 30 minutes.  BTW, it is just two hindquarters in the bag.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
 and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line
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Comments

  • blind99
    blind99 Posts: 4,974
    edited February 2016
    I'd heat it indirect, lower temp. No need to blast it it's already cooked. Sure, you could add smoke, I bet it'd be tasty. Only downside might be if there's skin on it may not crisp so maybe you need some higher heat for that?

    OT - one of our Xmas turkeys is done confit. Broken down into parts and cooked in duck fat. Skin is cooked separately. Delicious!

    ill be interested to see what you do with these
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited February 2016
    you can reheat it by smoking. Smoke will always add smoke flavor. Smoke doesn't penetrate anyway. Lands on the meat, into nooks and crannies sure, but no penetrating 'into' the meat. So smoke away

    Could also go indirect in a cast iron pan, skin down. Might help crisp the skin
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  • Little Steven
    Little Steven Posts: 28,817
    The thing about the confit process is the skin doesn't crisp. You can use it for salads, soups, stews, rillettes etc. but if serving as a leg you want to crisp it up. A hot pan is typical.

    Steve 

    Caledon, ON

     

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  • Captainjimpark
    Captainjimpark Posts: 299
    Little steven
    ive never heard the term "confit" can you clue me in please.  Thanks
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  • Little Steven
    Little Steven Posts: 28,817
    It means to cook slowly in it's own fat. Duck is the most common but you can do any fowl or red meat. When I do duck legs I salt them heavily and add herbs and garlic and keep them under weight for three days. Then I cook them in duck fat at 200*F for ten hours.

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817

    Here's a video

    http://how2heroes.com/videos/appetizers/cured-duck-confit

    Steve 

    Caledon, ON

     

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  • Zmokin
    Zmokin Posts: 1,938
    I forgot to take a pick on the Egg, but here it is plated.


    duck.jpg 188.1K
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    How did you heat?

    Steve 

    Caledon, ON

     

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  • Zmokin
    Zmokin Posts: 1,938
    Little Steven said:
    How did you heat?
    Raised Direct at 400F, 15 minutes per side.

    Now the gravy was a lot more involved.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter

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