Comments on: Duck confit recipe quest

By: air max

air max — Fri, 05 Feb 2010 06:15:24 +0000

Oh how I wish I could get a nice chunk of f.g. here so I can make this dish!

By: David

David — Fri, 17 Jul 2009 15:01:04 +0000

I use the same method as Blake for the initial prep. (BTW–PYREX works fine–no need for cast iron as I have seen in other posts) However, my final step (instead of 400 degree baking in the oven) is to sautee the confit in 1″ heated oil (325 degrees) skin side down for 3 minutes and skin side up for 1 and 1/2 minutes —drain on paper towel skin side down and serve. (Note–you MUST–MUST–MUST–use DOUBLE –even TRIPLE splatter guards over the sautee pan and stand back after putting in the confit because this can and will splatter hot oil if there is any liquid on/in the confit!!) Risky and a bit dangerous but a great finish for the confit.

By: Mark

Mark — Tue, 30 Nov 1999 06:00:00 +0000

I love eating duck. You better serve this the next time I visit you. Its a torture to just see all this post and not be able to taste and eat them. I hope someone in the future can figure out how to email food in the flesh.hehehe

By: Robbie Casas

Robbie Casas — Tue, 30 Nov 1999 06:00:00 +0000

Hi Veron! This Robbie, a good friend of Mark's. Don't know if you remember me but anyway, I just want to congratulate you on your great site! With what you and Sina have here in your test kitchen I sure wouldn't mind being Guinea pig taster . Hope to sample some of this sinful fare one day…

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Mark — I'm sure they'll find a way for teleportation in the future

Robbie — Glad you like the site ! I welcome anybody who is willing to be guinea pigs !
When you are in the U.S. come and visit us and we'll prepare some of this for you…

By: Blake

Blake — Tue, 30 Nov 1999 06:00:00 +0000

My guess is you cooked it for too long at all stages. 11 hours in the oven? 20 minutes at 400 degrees? I cooked mine for 2.5 hours at 275 in the fat, then when serving, crisped it up in the non-stick skillet until it was as rich a dark brown as possible before burning, then put it into the oven for 7-8 minutes, skin-side-up, just until warmed through. It was succulent and fantastic Remember, it's already cooked when you're going through the second stage. You're just getting it crispy and warm.

Good luck for your next attempt! Thanks for all the detailed what-went-wrong notes.

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Hi Blake. My last test with the 2 duck legs was very good although I got the fat started boiling. My recipe is mostly Balthazar with cooking technique from Paula Wolfert. Unless I have the time I don't think I will be doing the 10 hour cooking period again but I really wonder what cooking it that long at very low heat will yield. I'm ready for my big batch test, 8 duck legs to be precise!

By: vino4dino

vino4dino — Tue, 30 Nov 1999 06:00:00 +0000

I just pulled my first ever batch (9 legs) of duck confit from the oven. I cooked submerged in duck fat at 200 F for twelve hours. I will wait a few days before serving it. Do you think I might have overcooked it? Please advise.