- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Duck Confit Questions
Posted on 11/13/12 at 10:55 am
Posted on 11/13/12 at 10:55 am
Has anyone made duck confit? If so, can duck confit be made with smoked duck? Can you use the breast and other parts, besides the legs? TIA
2
Posted on 11/13/12 at 11:05 am to bdevill
I've never tried smoking it. Nor have I made it with anything other than the leg quarter. Breast would be better utilized (for a preserving technique) in a duck prosciutto or ham.
The goal of confit is to cure it, then cook it submerged in fat at an extremely low temperature. While you could cure and then smoke, I doubt you would get the lusciousness that fat soaking brings.
The goal of confit is to cure it, then cook it submerged in fat at an extremely low temperature. While you could cure and then smoke, I doubt you would get the lusciousness that fat soaking brings.
Posted on 11/13/12 at 11:10 am to bdevill
quote:
If so, can duck confit be made with smoked duck? Can you use the breast and other parts, besides the legs? TIA
I suppose you could use smoked duck, but why when the curing process is pretty easy. Hardest part of making the confit is finding the right pan for the oven to hold the fat. No reason why you couldn't use the breast with the same preparation, except you wouldn't have the same luscious crunch that you get from the leg.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News