Duck Confit !!

pantsypants · January 2014

So my egg was being used to Spatchcock a chicken but I thought I would post this even though it wasnt made on the Egg .
The legs were curing in a salt , pepper and thyme cure for 2 days and then cooked it in the Oven at 200 for 9 hours served with steamed veggies and topped with a veal a' jus
its was delicious to say the least

buzd504 · January 2014

Ooh, that's one I want to try.

pantsypants · January 2014

it was simple and so delicious !!

cazzy · January 2014

Looks awesome! Great job!

Little Steven · January 2014

Looks perfect! Did you cool it and sear it for serving?

pantsypants · January 2014

Yes sir i did !!
I will do it a bit longer next time as I was worried it was going to fall apart .
I used that veal stock as well that you gave me the recipe for .
It was really amazing !!

are you back ? ?

Little Steven · January 2014

Yes, I got your e-mail and I'm good with the plan. It'd too damn cold to go through the garage and look for the controllers but I'll let you know what I have.
9 or ten hours is about right. The key is to let the fat cool a bit before you try and lift the legs out.

pantsypants · January 2014

awesome sounds good ! I am not in much a hurry for anything , Although i may be in Brampton this week or next to pick up some pig parts .
How was it ? you probably should have stayed its **** cold here

Little Steven · January 2014

It wasn't warm but the five days in NOLA were awesome anyway. (Oh my aching brain!) The cruise was good but we only had one or two days of warm weather. Better than here for sure.

BOWHUNR · January 2014

Man that sounds and looked amazing! I've been buying my duck breasts from Maple Leaf Farms and I see they sell rendered duck fat and leg quarters. This one is on my short list, thanks for posting!

Mike

Little Steven · January 2014

Mike,

Don't know if you have a sous vide unit but you can do quality confit with a few tablespoons of duck fat instead of a couple of quarts.

BOWHUNR · January 2014

Yes, I have an Anova sous vide unit Steve. I'd love to hear the details.

Mike

Edited to add I just used the magic Google box and found a ton of information. Thanks for the tip Steve!

Little Steven · January 2014

You still have to do the salt cure in advance of the cook in case it doesn't mention that. Crushed juniper berries are great in the cure.

pantsypants · January 2014

I did the cure minus the Juniper Berries as i couldnt find them .

Little Steven · January 2014

I've got tons. I'll bring some next time we meet. I don't know if I told you but you can confit a half duck. They are really easy to break down. Lot more economical than buying bits. I had a great meal in Nola which was a confit leg and a seared breast too.

buzd504 · January 2014

Little Steven said:

I've got tons. I'll bring some next time we meet. I don't know if I told you but you can confit a half duck. They are really easy to break down. Lot more economical than buying bits. I had a great meal in Nola which was a confit leg and a seared breast too.

Where?

pantsypants · January 2014

oh i didnt think that would be possible as I thought that the breast would not be fatty enough but that's amazing to know.
I bet the food in NOLA was amazing

Little Steven · January 2014

Sorry but I'll have to ask SWMBO on that. I'm pretty sure it was in NOLA and almost certain it was duck. I'll let you know. B-)

Duck Confit !!

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