Duck Confit tips?

[BrianB]

This is lovely when you crisp it up, then pull it all off the bone with spatula and then fry it quickly, just had a plate of it, wish I had some salad to go with it and some kind of sweet dressing, would be beautiful.

 

[Platinum Pete]

A good variation on the theme that is great for dinner parties as you can prep in advance is to do the confit in your prefered method. Shred the meat and add a couple of spoons of the fat. Set into square mold. To do this I wrap in clingfilm to make a compressed rillet sausage and then press in to the cling film box. Put in fridge to set. Take some white bread slices cut off the crusts and roll out until really flat. I put it through a pasta maker to about the 3rd finest setting. Cut the rillets in to cubes and slice the pressed bread into well fitting strips. Wrap the duck cubes in the pressed bread using a dab of water to seal the strips. Fry the cubes in duck fat at a medium heat on all sides to light golden. Serve with rocket salad with balsamic reduction and butter/sugar glazed pear slices.