Comments on: We’ve got duck legs

By: mamster

mamster — Wed, 21 Jan 2009 17:53:39 +0000

That sounds like what I should make for Laurie, who is the baked potato lover in the family.

By: Dana

Dana — Wed, 21 Jan 2009 03:49:31 +0000

Now that you have left over duck confit, you can make something us pro cooks make as a pre-shift snack, (particularly when we are a little hung over.)

Baked Potatoes with chives, creme fraiche, and chopped duck confit heated in a little duck fat.

It's pretty killer, I have to say. I enjoyed one just this afternoon

By: channa

channa — Tue, 20 Jan 2009 08:07:30 +0000

Confit Galley!

By: mamster

mamster — Tue, 20 Jan 2009 00:14:25 +0000

Oh, I cooked the confit in Le Creuset and transferred it to Rubbermaid after it cooled.

By: matt wright

matt wright — Mon, 19 Jan 2009 19:49:23 +0000

The thought of cooking something in hot plastic makes me a lot more nervous that 3lb of duck fat I have to say...

In all honesty I don't know how it gets much easier than just leaving something in a pot in the oven for a few hours... Like you Matt, I did my first duck confit last week, and now wish that I had started doing it years ago. Talk about easy, very tasty stuff.

And since I now have a bunch of duck fat sitting there, it just means I have to do more and more..

I would be very interested to hear how you get on with sous vide.

By: mamster

mamster — Sun, 18 Jan 2009 16:51:46 +0000

A proportional-integral-differential controller, Neil. Obviously.

Shauna, I am pleased to hear that you have conquered your fear of duck fat. Now, since everybody is saying there's an easier way to do it, would someone please post a link to a recipe that would not require any additional equipment (including a crockpot)? Thanks!

By: Neil

Neil — Sun, 18 Jan 2009 09:13:10 +0000

Uh, PID?

By: shauna

shauna — Sun, 18 Jan 2009 03:23:43 +0000

Danny makes duck confit so often that I have lost any fear of the vast amount of duck fat necessary.

We have a duck confit recipe in the book, and it may be even easier than this. So good.

By: ts

ts — Sat, 17 Jan 2009 01:05:59 +0000

have you considered rabbit confit?

By: an oeuf

an oeuf — Fri, 16 Jan 2009 22:33:07 +0000

i’ve always taken my duck legs out of the cooking container to remove the (very flavorfiul but not fat) duck jus, and used it for something else. Do you find a difference in letting the legs hang out with the jus in the sous vide bags?