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Duck confit rookie: shredded vs skin and more

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Duck confit rookie: shredded vs skin and more

nasv | Aug 5, 2010 03:11 PM

I've never eaten or prepared duck confit but I'm preparing it for dinner tonight (I bought the pre-cooked confit from my local deli). My current plan is to take the duck piece, brown it skin-side down in a skillet, and then put in a 300 deg F oven for about 15 minutes.

I was then going to take it out of the oven and my understanding is that the consistency is that it pulls apart very easily, like shredding, and I was going to use it to top some brown rice to soak some of the "unctuousness" :-)

Some quick questions since I've never done this nor eaten this:
- does my prep method make sense?
- does the duck meat actually shred easily?
- I saw the shred method as an option, but I saw a lot of discussion about the deliciousness of crisp skin... would this be sacrificed with shredding?

Thanks in advance!!!!!
-Nico

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