So, I'm making this receipe: http://www.jamesbeard.org/recipes/duc...
It calls for me to confit, then to deep fry the duck drumettes. No problem. However, the duck legs I bought also had the thigh attached. I broke them down, but now I'm wondering if I can also deep fry the thighs after confiting them. I might be wrong, but the only difference (I'm guessing) would be that they'd likely need a longer cooking time than the 5 minutes for the drumettes?
Do I have this wrong? What would you guys suggest? Thanks so much.
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