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duck confit question

yrpoison | Jan 2, 200804:28 PM


I'm going to make my own duck confit. My duck legs are salted and ready for the oven but I'm having a little trouble tracking down duck fat for the cooking process. A few recipes I've looked at online call for olive oil instead of duck fat.

Any thoughts on the advantages/disadvantages/flavor differences in the finished product if using olive oil instead of duck fat? What about a combination of duck fat and olive oil? (I have a little duck fat, just not nearly enough.)

thanks in advance!

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