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duck proscuitto, sous vide duck leg confit
Canugghead
Posts: 11,458
legs for sous vide confit, breast for proscuitto, skin/lumps for fat, cracklings in meatball mix, carcass for soup ... thanks to forum pioneers for sharing their duck confit and proscuitto inspirations.
canuckland
Comments
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Wow...that is fancy! Thanks for sharing.
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
Awesome. Love duck proscuitto. It looks like yours turned out really good. Did you like it? =D>
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Wow, well done! Looks great. Thanks for sharing. On my list, but have some more learning to do first.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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That does look fancy! Delicious too.
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Very nice Gary! I did the same thing a couple of weeks ago. You can pretty much drink the liquid out of the bag eh?
Steve
Caledon, ON
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Steve, first time proscuitto and confit. Found the confit way too salty although it was cured for only 20 hours. Never had confit before, is it supposed to be salty? Used the leftover for congee and it tasted much better!canuckland
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Proscuitto was a hit and so easy. Cured for about 20 hours, don't remember if I rinsed it. Others reported it was done in one week but mine took just over two weeks. I went by 30% weight loss and it had perfect 'dryness', succulent, no dried edges and uniform colour throughout. Definitely a repeat, fun cook ...It was 40F-45F and 60-65% humidity in our cellarcanuckland
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Canugghead said:Steve, first time proscuitto and confit. Found the confit way too salty although it was cured for only 20 hours. Never had confit before, is it supposed to be salty? Used the leftover for congee and it tasted much better!
Steve
Caledon, ON
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Thanks Steve, silly me, I followed a googled recipe that did not mention soaking. How long did you cure and how long was the soak? Would like to try again when I make proscuitto.canuckland
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I've gone three days for confit under weight. The breasts don't like much more than 12 hours or so.
Steve
Caledon, ON
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Steve
Caledon, ON
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