Confit of duck

[Jonny69]

Has anyone cooked this before? Any tips or tricks? I don't even know what it's supposed to end up like

I've got a couple of leg quarters in the oven at 150 degrees which have been slowly cooking down in plenty of fat for the last 3 hours. I managed to lose the skins because they stuck to the bottom of the pan but meh. Plenty of good duck fat has come out. Looking forward to some awesome roasties.

 

[meghatronic]

Slow slow slow slow slow is my main tip.

My second tip, as you've noticed, would be to keep the fat for potatoes

 

[Cybermyk]

Nice

I usually roast a couple of legs for a few of hours in their own fat along with any fat I have from any previous duck. Then I let it cool and put in the fridge overnight. The next day I'll shallow fry them until crispy in the same fat adding a bit of garlic and seasoning.

I like them with mushrooms, noodles and salad.

 

[Jonny69]

It's quite delicate. I don't think it'll survive being pulled out of the fat if it solidifies

I was thinking of making some cassoulet, just need to find some decent Toulouse sausages unlike the muck that Sainsburys try to palm off as edible.

 

[yermum]

Now I'm jealous - one of my all time favourite foods. Slow cooked in a bucket load of fat, then allowed to cool down in the fat nom nom nom

For a slightly different twist, try it with spicy noodles, delicious

 

[Jonny69]

I'm just waiting for my cassoulet to cook and I'll stick the duck confit in at the last minute. Can't wait!

Got really lucky, picked up a whole duck a few weeks ago for £2.99 reduced, butchered it into portions and stuck it all in the freezer

 

[Lopéz]

I'm bringing back as many tins of cassoulet as we can fit in the car when I go to France, can't get enough of the stuff.

 

[Jonny69]

Lol. I saw a local one in a jar in some French supermarket. I gave jar a swirl and big black sheep tongue licked right against the inside of the jar. Made my veggie girl scream

I thought it looked quite tasty actually