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Dish Type

Confit

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Chez Rene

by sarafinadh 15 days ago

We landed here on a friend's recommendation, who touted it as a solid choice for classic French Bistro fare and she w...

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jock commented 11 days ago

Duck confit cooking temperature preferences?

by rezpeni 7 years ago

Cooking some confit today but my books seems to have a range of temps. Zuni and Keller both suggest temps of around 2...

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TomMeg1970 commented 4 months ago

Duck Confit in DC

by Steve 4 months ago

For so long now I have seen 'duck confit' on menus being used in verious other dishes like tacos, eggrolls, and salad...

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wineloverdc commented 4 months ago

Duck confit question

by letaylor96 9 years ago

Does anyone know why just the legs are used for *most* duck confit preparations? Are the other cuts just not as goo...

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southofboston commented 5 months ago

Garlic confit botulism?

by killmanjaro 2 years ago

I just ate a dish of pasta with garlic confit drizzled over it, the garlic confit was made yesterday and left out ove...

PhilD

PhilD commented 8 months ago

How long can I leave my confit duck in its own fat for?

by stef75 11 months ago

Hi Please can anyone help me? i know its a old post and im not expecting a rely. I made some confit duck legs, salted...

hotoynoodle

hotoynoodle commented 11 months ago

can I freeze duck confit?

by A Fish Called Wanda 12 years ago

I got a little carried away in the store today and bought too many duck legs for confit. I know it can stay for coup...

stef75

stef75 commented 11 months ago

Duck Confit Slow cooker?

by rkraus5 1 year ago

Thinking of making duck confit, I usually make it from a Bon Appetit recipe however I want to make it on a week night...

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Madrid commented 1 year ago

duck confit

by dalewest 6 years ago

Dear Hounds, I purchased a small whole duck at my local coop 2 days ago. I was planning to cook the whole thing...

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friendlycanadian commented 1 year ago

Home Cooking Be the first to comment

Confit of Opah Belly?

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by 4Snisl 2 years ago

I am currently poaching opah belly at a low temperature in the oven- seasoned it with salt, thyme and lemon zest over...

Rabbit confit cooking tips

by borntolovefood 3 years ago

Once in a party I was offered a taste of some rabbit meat from a can someone brought back from England. The taste was...

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JudiAU commented 3 years ago

Duck confit?

by DevorahL 3 years ago

I just bought two duck legs for Pesach. I've never worked with duck before and I really want to get it right! Does an...

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DevorahL commented 3 years ago

Duck confit

by NatashaDeAcutis 3 years ago

Can you purchase duck confit legs or breasts in a supermarket in toronto?

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Ted Richards commented 3 years ago

Duck Confit - too salty

by yehudimenuhin 11 years ago

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 t...

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Mikeymoo commented 3 years ago

duck confit in slow cooker - can I use a liner?

by AdinaA 3 years ago

making duck confit in a slow cooker. My method is to immerse in duck fat, and heat it through at about 5pm, then turn...

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AdinaA commented 3 years ago

Duck confit in slow cooker for Shabbat lunch?

by AdinaA 3 years ago

Would it work? No way to crisp the skin, of course, but if you put the duck legs and fat in on Friday afternoon, cook...

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AdinaA commented 3 years ago

Can I confit duck and chicken legs together?

by Speechfish 3 years ago

I have a few duck legs+thighs that I would like to use for my first go of confit and was thinking about adding a few ...

Caroline1

Caroline1 commented 3 years ago

Storage of duck confit? [moved from Prairie Provinces]

by KitchenBella 3 years ago

I am making duck confit for the first time, and I am having an issue finding a consistent answer for how long you can...

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thimes commented 3 years ago