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Confit

Is Duck Confit supposed to taste like this?

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Is Duck Confit supposed to taste like this?

phan1 | Mar 21, 2008 04:47 AM

Well, I made Duck Confit for the 1st time today, and I think I had different expectations. What I ate was essentially duck ham. And that's not necessarily a bad thing, it's just that I've seen pictures of people eating a whole confit duck leg with some garnish. I wouldn't ever want to eat a whole piece of ham with some garnish, so why would I want to eat a whole duck confit leg with some garnish?

To me, it's basically ham. Good for burritos, sandwiches and salads, but much too salty to play a main role in a dish. I guess I had high expectations as duck confit is seen as classy "restaurant food". I ended up with a nice tasting ham, but something I wouldn't consider "restaurant food" at all since I consider ham to be cheap, accessible, long-lasting, everyday food. I'd rather just roast the legs in fat rather than curing it. And unlike pork, duck is pretty flavorful in itself that I don't think it needs curing at all.

And since I just made it, should the flavor mellow out after a couple days? I've read that you shouldn't eat it for at least a couple days. My confit was too salty, which is very annoying since I followed the recipe perfectly to make sure this wouldn't happen. I used Keller's Bouchon recipe for the duck confit. I hate to say it, but all I taste is duck and salt. None of the flavors from the herbs come through at all. Overall I'm a bit disappointed since there seems to be better things to do with duck legs.

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