I was feeling inspired specifically by Matty Matheson's "Cowboy Confit" but his recipe only calls for two duck legs, and particularly for my family, that's not going to feed four people. Is one per person enough? That's probably a little slim... so, six? I'm concerned about how I'm going to get enough fat to cover all of that. If I did it in batches, that's a long time between simmering. While I have a reputable neighborhood butcher shop that carries duck fat, it comes in containers of 7 oz only, which is annoying. Matheson's recipe says approximately 4 cups of rendered duck fat for two duck legs. What numbers would y'all imagine I ought to be working with here? How much fat to how many legs? Side-note, can you use breasts for confit? Is that done? Could I do breasts and legs? Would that solve some problems or create them?
Any advice is appreciated.
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