Can y'all help me troubleshoot my duck confit.
I made a batch the other day and it was way too salty. It sat on the salt rub/cure for two days. The result is too salty to enjoy and maybe too salty to even bother with.
A few questions:
1) What can I do with these salty duck legs?
2) Is the saltiness a result more of the quantity of salt or the time it spent curing?