Home Cooking 64

duck confit

dalewest | Feb 13, 201206:03 PM

Dear Hounds,

I purchased a small whole duck at my local coop 2 days ago. I was planning to cook the whole thing with a method I have used before that involves first steaming for a about 40 minutes to render fat and then then roasting to crisp the skin. However, I have been a bit busy the last couple of days so today I took the duck duck apart, removed the breasts and cooked them like steaks. They were delicious, but now I need ideas for the rest of the duck.

I have reserved all the parts. Could I render enough fat out of the backbone, and wings to cook the leg/thighs comfit?

Ideas? I have vacuum sealer and PID controller for sous vide cooking so suggestions using that would be welcome.


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