We've rendered oursleves a huge batch of duck fat and have had 4 maryland peices simmering in a le creuset casserole dish on the stove for a hour. The meat is still firm.This was the instructions from our first recipe.
We then consulted 2 other recipes and they both suggested 2-3 hours in the over in a covered casserole dish.
So it's had a light stovetop simmer for 1 hour, and now we are going to try and do another slow stint in the oven for another hour, as I think this was the way to go if we wanted it to fall off the bone and be tender.
Does anyone have any idea if it matters if the first hour was on the stove top ? Does the meat get any more tender once it's stored in the fat for a few weeks ?
We pre-cured it the day before with the salt and sugar mix etc.