Duck Question

allsid · January 2015

Last winter I did my first duck confit with the dark meat. Was insane-

So I am wondering if it is sacrilege to do the whole duck confit, or to add the 2 breasts I have in the freezer as well.

Is duck breast meat done low and slow confit against the rules or does it just make for more amazing duck? Or do I just stick to the dark

Thanks-

Chubbs · January 2015

Man I wish I had an answer for you other than if it ain't broke don't fix it... Good luck and let us know what you decide

keepervodeflame · January 2015

I would stick with the dark meat only. There is a reason it is traditional. The breast drys out the dark meat holds more fat and moisture. You don't want dry pieces of meat in an otherwise amazing confit.

JohnInCarolina · January 2015

Thought for sure this would be about the Oregon game. Those ducks are getting smoked so far!

Little Steven · January 2015

It is very common to serve a confit leg with a grilled breast. You can do a duck half or a whole duck in confit though. Equally good IMHO.

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

Tixunau · January 2015

I would use:

Leg = duck confit

Breast = duck proscuitto

Whole duck = pekin duck style

Have fun. Cheers!

blind99 · January 2015

No reason not to confit the whole thing if you want. For a few years at Christmas one of my relatives did whole turkeys confit. He broke down the turkey and put all the pieces in a roasting pan and covered with duck fat. It was delicious!

Duck Question

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