Hey everyone, I decided to confit a few duck legs, and bought a whole fresh duck from a local chinese supermarket. I just finished cutting it up into pieces, and the legs are curing in salt, pepper, garlic and rosemary (didn't have thyme on hand). I also almost cut off my finger! :) I'm freezing the breasts for later, and also freezing all the extra parts and carcasses for stock. I screwed up one of the cuts on a leg.. Woops.
So couple of questions.
- What kind of duck did I buy? I understand there are a few varieties, not really sure which kind this is. Any information on the various kinds would be welcome too.
- The chef who taught me how to cut up and confit a duck used to use white wine to render the fat. Not sure why, no other book I've read mentions anything like this. What was that all about?
- What would you do with the breasts?
I'm thinking about buying a whole bunch of these ducks and making mason jars of this confit for christmas presents this year. Nothing like duck legs preserved in delicious congealed fat, right? :) People will pretend to like it, and then love me later!!
And how about that finger eh? I was chopping rosemary and whoosh, off it came. No cut, no pain, just took the nail somehow. In retrospect, I think if you gave me 24 hours and the rest of my fingers, I wouldn't be able to cut off this much fingernail without getting a cut. Phew. Real close to losing the tip I guess. (oh, the other cut on my finger was from slicing potatoes a few days ago.
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