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Home Cooking

Duck Confit - too salty

yehudimenuhin | Feb 13, 200706:41 AM     12

Can y'all help me troubleshoot my duck confit.

I made a batch the other day and it was way too salty. It sat on the salt rub/cure for two days. The result is too salty to enjoy and maybe too salty to even bother with.

A few questions:

1) What can I do with these salty duck legs?

2) Is the saltiness a result more of the quantity of salt or the time it spent curing?

thanks.

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