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Month old duck confit... I'm ready to eat it. What's the plan for that?

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Month old duck confit... I'm ready to eat it. What's the plan for that?

SocksManly | May 25, 2014 11:55 AM

So I got my big bowl o duck legs that's been occupying space in my fridge for about a month now, submerged. I'm gonna do my wife a solid and actually eat them today when I have family over (in addition to my first attempt at sous vide turkey breasts).

Do I grill them? or seperate the meat for something else?

Do I eat the skin?

I guess I'll have my water bath at 145 (62.8) as well, so I could reheat them in that and then quickly grill?

Reheat then deep fry?!

Some great help in this thread from a month ago about boiling the fat and straining twice before storing. I was worried about an off taste after making cracklings and then cooking the legs in the fat.

http://chowhound.chow.com/topics/972153

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