Rieux Posted January 30, 2008 Share Posted January 30, 2008 I made a last-minute 2 day work trip to Paris earlier this week (not as much fun as it sounds). The upshot was that I had a bit of free time, and wandered down the main drag of the Ile St-Louis and bought some duck confit from a producer called Le Petit Scierie. It's 2 legs in a mason jar with the fat and it says it is good until 2010. Now, what the hell do I do with it? I am a huge confit fan when I eat out, but have never actually tried to do anything at home with it. Do I cook it? Just take it out of the fat and eat it? Any suggestions, help? Link to comment Share on other sites More sharing options...
Roo Posted January 30, 2008 Share Posted January 30, 2008 I made a last-minute 2 day work trip to Paris earlier this week (not as much fun as it sounds). The upshot was that I had a bit of free time, and wandered down the main drag of the Ile St-Louis and bought some duck confit from a producer called Le Petit Scierie. It's 2 legs in a mason jar with the fat and it says it is good until 2010.Now, what the hell do I do with it? I am a huge confit fan when I eat out, but have never actually tried to do anything at home with it. Do I cook it? Just take it out of the fat and eat it? Any suggestions, help? Take it out of the fat, toss in a hot cast iron pan for a few minutes to brown, then the whole thing into an oven until heated through. Or shred the meat, put it a food processor with a tablespoon or more of the fat, and briefly chop until you have rillettes. Spread over toasted country bread with plenty of pepper. Or shred the meat and make duck confit burritos. Mmm, I just made myself hungry and fortunately enough I have some duck legs I confited a month ago sitting in my fridge. Link to comment Share on other sites More sharing options...
synaesthesia Posted January 30, 2008 Share Posted January 30, 2008 Make a cassoulet? Mmm... and throw some panko crumbs on top and broil it at the end... Although throwing it in a pan will really make it sooo good.... Link to comment Share on other sites More sharing options...
zoramargolis Posted January 30, 2008 Share Posted January 30, 2008 You can shred some meat and top a frisee salad with it. Add a poached egg to make it really yummy. I made duck confit tamales not long ago, but that's a LOT of work. You can, however, make a delicious duck taco. Link to comment Share on other sites More sharing options...
Waitman Posted January 31, 2008 Share Posted January 31, 2008 Let it sit out until it reaches room temperature. Sautee it slowly until crisp. In the mean time, make pommes persillade. Mix some of the duck fat with soy sauce and sherry vinegar and toss it on a salad. Pull the cork on a tasty but inexpensive Cotes du Rhone. Link to comment Share on other sites More sharing options...
Rieux Posted January 31, 2008 Author Share Posted January 31, 2008 Thank you all! As I was sitting on the plane on the way back I was thinking "Gee, the Don Rockwell folk will know exactly what to do!" The crowd here never disappoints! Link to comment Share on other sites More sharing options...
DanCole42 Posted July 14, 2009 Share Posted July 14, 2009 What is it always DUCK confit??? Sure there's tomato confit, lemon confit, onion confit... but when it comes to meat it's always DUCK confit. Why? I know duck is great and everything, but could you confit a chicken? Would you want to? Link to comment Share on other sites More sharing options...
mdt Posted July 14, 2009 Share Posted July 14, 2009 What is it always DUCK confit??? Sure there's tomato confit, lemon confit, onion confit... but when it comes to meat it's always DUCK confit. Why? I know duck is great and everything, but could you confit a chicken? Would you want to? Tom Power of Corduroy has made chicken confit before, click. He might have made this for one of our dinners there before too. I know I have had it and it was good. Link to comment Share on other sites More sharing options...
deangold Posted July 14, 2009 Share Posted July 14, 2009 I confit pork in duck fat. Rillettes are basically pork confit that has been beaten to shreds with lots of fat. Link to comment Share on other sites More sharing options...
edenman Posted July 15, 2009 Share Posted July 15, 2009 I confit pork in duck fat. Rillettes are basically pork confit that has been beaten to shreds with lots of fat. I'm with Dean on this one. You haven't lived til you've had pork belly confit. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 15, 2009 Share Posted July 15, 2009 I confit pork in duck fat. Rillettes are basically pork confit that has been beaten to shreds with lots of fat. It's also good when made with good oven-rendered lard. Link to comment Share on other sites More sharing options...
deangold Posted July 16, 2009 Share Posted July 16, 2009 It's also good when made with good oven-rendered lard. I like to add some water and chopped onions to my pork fat when I render it. The water keeps the fat from going over 212 degrees and the onions add flavor. When done, strain the onions out and eat. Do not get cholesterol tested the next day! let the lard solidify and knead to get any water out. Link to comment Share on other sites More sharing options...
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