I never learned much about cooking meat, but since I've cultivated a deep appreciation for duck, I've been challenging myself to cook it.
Do ducks carry pathogens and how paranoid should I be about sanitation when working with raw duck?
I have some legs in the oven confit-ing, but they're not staying submerged in the fat - they were just covered when raw but are peeking out now. Do I just need another half inch of fat next time, or how do I know how much fat to use? Last time I left the skin on, and even though some of the skin was above fat level, I figured there's still the layer of subcutaneous fat covering the meat. This time they're skin-off.
Thanks for any input,