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Duck Confit question


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Duck Confit question

squabbit | Aug 21, 2008 08:14 AM

So, I have been making Duck Confit for several years now and, because it is so time intensive and keeps so well, I would like to make larger batches. However, I am always afraid to put more than about three legs into the (for lack of a better term) fat pot. I can only fit three legs in a single layer. Because of the confit jelly that collects beneath the legs, I have always thought that layering legs one on top of the other in the fat would screw up the process. Anybody want to weigh in on this?

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