+
Home Cooking

Duck legs and pin feathers!

pizzaparty | Dec 9, 201404:51 PM     2

Hi! I'm in the process of making my first-ever duck confit and so far so good--EXCEPT once I already had the ducks submerged in fat, I saw that there are a lot of small pin feathers on them. Gross! So other than spending 1,000 hours tweezing every hair and ruining the skin in the process, is there any hope that the feathers will disappear/burn off once I crisp the legs up (during the last step of the process)? Any help would be appreciated!

Thanks!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Banish Boring Banana Bread with These 9 Easy-to-Make Stuffed Versions
Recipe Round-Ups

Banish Boring Banana Bread with These 9 Easy-to-Make Stuffed Versions

by Toniann Pasqueralle | Banana bread may very well be one of the greatest and most versatile gifts ever to be bestowed upon...

15 Creamy Soup Recipes for Warding Off Cold Winter Weather
Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...

5 Icons of the French Pastry Case That'll Make You Say J'Adore
Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...

How to Feel Right at Home at a Fancy Restaurant
Guides

How to Feel Right at Home at a Fancy Restaurant

by Pamela Vachon | If you're not accustomed to fancy restaurants and are nervous about exactly how to act or what to...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.