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| Posted by | Message | bdevill 
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8127 posts
| Duck Confit Questions (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
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The Big Sleazy
Member since Feb 2011
1751 posts
| re: Duck Confit Questions (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.
| | Back to top | | BigAppleTiger
LSU Fan
New York City
Member since Dec 2008
5167 posts
| re: Duck Confit Questions (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.
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