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SmokyOkie
02-18-2009, 10:35 PM
These pix really aren't much, and even if they were great, confit just really doesn't look like much no matter what you do to it.

...But, I am posting the pix cuz I had said that I did it as part of my busy Sunday, and I wouldn't want Bubba to say I didn't actually do it.

Butt Lover's
02-18-2009, 10:48 PM
ummm...there are no pics Tim...to many Mr Coors tonight??? :cheers2:

Short One
02-18-2009, 10:53 PM
:whathesaid:

Butt Lover's
02-18-2009, 11:00 PM
Maybe there are pics and I am just to drunk to see them:roflmaoha0::roflmaoha0::roflmaoha0:

SmokyOkie
02-18-2009, 11:00 PM
Maybe it didn't really happen...More likely, I just got distracted and didn't get them posted.

In the oven

http://i128.photobucket.com/albums/p190/dickeydoobbq/duck%20confit%20feb%202009/HPIM2083.jpg

Out of the fat and draining

http://i128.photobucket.com/albums/p190/dickeydoobbq/duck%20confit%20feb%202009/HPIM2101.jpg

Is that better?

Butt Lover's
02-18-2009, 11:01 PM
Very nice Tim :)

Jake
02-19-2009, 01:38 AM
holy bay leafs did that make a difference i think i counted at least 7, after you took it out did you do anything to it or its more like it was stewed??

BYBBQ
02-19-2009, 07:01 AM
May not look great when cooking it, but it's fantastic eating when it's done. Bet it was some tasty eatin'.:thumbs up:

Joneser
02-19-2009, 07:07 AM
I don't think I've ever had a good duck....Only had it twice and thought it was horrible....the dog wouldn't even eat it. Mom wasn't much of a cook.

Smokin Bill
02-19-2009, 08:00 AM
holy bay leafs did that make a difference i think i counted at least 7, after you took it out did you do anything to it or its more like it was stewed??

:roflmaoha0::roflmaoha0::roflmaoha0:

Bay Leafs not to be outdone by anything but the 21 cloves of garlic.

Other than duck with your Bay Leaves, what is that really?

peculiarmike
02-19-2009, 10:22 AM
Murdered ducks, bay leaves, garlic, maybe some rosemary? Thyme? What else?
Bet it eats good.

SmokyOkie
02-19-2009, 11:36 AM
Confit is meat that is slow cooked ( less than 212) while totally submerged in fat.

In olden times before refrigeration, it was used as a method of preservation. After cooking for 8 hours or so, it was left in the fat and the fat more or less sealed the meat in.

These day I think most folks remove it from the fat, drain it and refrigerate it. We vacuusuc it and freeze it in 1/2# packs.

Basically what it does is to concentrate the duck flavors an if you you herbs and such, it infuses those flavors and intensifies them as well.

When done, I save the fat and freeze it for the next time around. BTW-duck and goose fat are the best for the purpose, and chinks of pork but given the same treatment in lard are out of this world, possibly the best way to make carnitas.

cowgirl
02-19-2009, 11:56 AM
Looks great! :drooling:

californiasmokin
11-08-2009, 11:15 AM
Never heard of confit.Interesting!

Fatback Joe
11-11-2009, 09:13 AM
Tim,

Did you render your own fat or buy it?

Just curious as too how much sking/fat etc to give you the quantity you got? I read that 1lb of skin & scraps will render 2 cups of fat, but wondered if that was your experience as well.

I got a duck in the freezer that is just around for a confit experiment.

Bassman
11-11-2009, 08:25 PM
When my stepson and I go duck hunting it's always a fight to see who gets to keep the ducks. I always make him win!:roflmaoha0:

SmokyOkie
11-11-2009, 10:57 PM
Tim,

Did you render your own fat or buy it?

Just curious as too how much sking/fat etc to give you the quantity you got? I read that 1lb of skin & scraps will render 2 cups of fat, but wondered if that was your experience as well.

I got a duck in the freezer that is just around for a confit experiment.

I started off with lard and the duck that I had. Over time I have accrued more and more duck fat. I now have a couple 2# or so blocks that I save and freeze after each batch.

Go to the Asian market and buy legs. They are much cheaper and the breast isn't much good for confit. Fillet off the breast meat of the whole duck skin on, and I'll share a pan sear w/ carame; pear sauce recipe with you.

Fatback Joe
11-12-2009, 07:53 AM
I started off with lard and the duck that I had. Over time I have accrued more and more duck fat. I now have a couple 2# or so blocks that I save and freeze after each batch.

Go to the Asian market and buy legs. They are much cheaper and the breast isn't much good for confit. Fillet off the breast meat of the whole duck skin on, and I'll share a pan sear w/ carame; pear sauce recipe with you.

Thanks

Primo
01-21-2010, 07:20 AM
Nice .i likes winged thangs to eat .:thumbs up:
Superb job!!