- 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
re: Duck Confit Questions
Posted on 11/13/12 at 11:05 am to bdevill
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.
0
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News