Home Cooking


another confit question


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 2

another confit question

A Fish Called Wanda | Dec 2, 2005 08:11 AM

Thank you so much to all who replied to my previous questions about confit. But wait -- I have more! So my confit is done -- currently sitting on my kitchen counter and perfuming the whole house with ducky aroma. The problem is that when I strained the fat and let it sit a while, I noticed that there are some duck juices that settled on the bottom of container. It's about 90% fat and 10% duck juice.

I was planning to take the leftover meat off the bone, cover with fat and keep in my fridge until Christmas. But now I am having second thoughts. What about those duck juices? Did I do something wrong? I thought that I am supposed to get all the liquid out of those duck legs. Did I not salt them enough? I used about 5 Tbsp kosher salt for 8 duck legs and kept them salted in the fridge for 2 days.

Of course, I can separate the fat from the duck juices and cover the duck only with the fat, but I am just wondering if there are extra juices left in the duck that will spoil if kept for a month.

Any of you duck experts -- please help this misguided mostly-fish-and-veggie-eating soul.

Thanks :)

Link: http://www.beyondsalmon.com

Want to stay up to date with this post?

Recommended From Chowhound