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Duck confit cooking temperature preferences?

rezpeni | Feb 5, 201112:05 PM

Cooking some confit today but my books seems to have a range of temps. Zuni and Keller both suggest temps of around 200. Simon Hopkins, Whittingstall, and Fergus Henderson suggest temps closer to 300. Any one with experience on this as to which temp is preferable or seems to work well for you?

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