Comments on: An Ode to Duck Confit

By: jessmar

jessmar — Wed, 13 Jan 2010 11:51:38 +0000

I just loved reading your experiences and experiments with duck confit! I had a duck two days ago,though not enough people to eat it on the day so decided to put aside the legs for a confit and searched the web and my cookbooks.I used the fat from the duck which was a freerange with all the signs of a laidback life! I was too late to use your recipe as I had already salted it..in fact it was ready to go into the oven and I found your site when I went to see what temperature! what a delightful read! I am watching the cooking process carefully,and wondering how I will last two weeks or three months before eating it! I simply loved your decision to eat it yourselves..it spoke volumes!….and as for the drawings…! Overall what a wonderful piece of artistry! it exudes enthusiasm as the duck renders his fat! Thank you

By: Paris – it’s a love-hate relationship… | Kitchen Musings

Paris – it’s a love-hate relationship… | Kitchen Musings — Wed, 16 Dec 2009 16:32:17 +0000

[...] establishment, but I won’t say where since it is a historic restaurant. But I must say my own duck confit would give them serious competition, actually HH said in terms of flavor mine was still the [...]

By: mahogany bedroom furniture

mahogany bedroom furniture — Fri, 06 Nov 2009 18:51:21 +0000

I have never had duck before. If you have to have a lot of fat. You can count me out. Your recipe looks great and I will have to use a different kind of meat.

By: shayma

shayma — Tue, 03 Nov 2009 20:29:02 +0000

absolutely adore duck confit. thanks for the informative post. looks fab.

By: gaga

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

OMG – I can't believe you made your own duck confit. It looks amazing! I'm truly impressed.

By: MyKitchenInHalfCups

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

Incredible write up here Veron. Love the paragraph that starts: Starting with perfectly crisped skin yielding . . .
That is great food writing!
Keep this up and even I'll have to try duck confit and it's no where on my list of things to try . . .

By: T.W. Barritt at Culinary Types

T.W. Barritt at Culinary Types — Tue, 30 Nov 1999 06:00:00 +0000

"Make way for Duck Confit!" You are a true pioneer, and the illustration is priceless. Congratulation on you and the Hungry Hubby savoring the victory all on your own!

By: FFichiban

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

WOOOWW now that is dedication! But definitely worth it mmmm that looks and sounds sooo goooddd!! I'll take all 30 pounds thhxxxx

By: Lisa

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

I'd never heard of this dish until I read your first post on it way back when.. and ever since I've wanted to try it (not making it!! just trying it!).. glad you found the way to go in creating the perfect duck confit for you and HH!

Hugs sis!
xoxoxoxxoxxo

By: pjpink

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

Duck confit is my absolute favorite dish. I have never had the time and patience to actually make it. Hats off to you. I am drooling all over my keyboard.