Confit Revealed

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The confit has surfaced from its little retreat at flavor camp. And it came out … Delicious! Okay, so you stick duck bits in a vat of hot fat and fah-git about it. Not hard, but you need to be patient. You need to have the time ( and a hefty glass of wine ). You need to love duck. This is my third time with duck confit and this is what it takes:

Ducky bits, legs and/or machons
Thyme
Bay leaves
Salt
Pepper

Salt and pepper over night
The next day you can rinse or not rinse
Stick in a big pot and cover with duck fat for an hour or two or so I don’t even remember how long these beauties bubbled

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You can stick it in a jar if you wish. I stuck my big vat in the fridge then, a week or so later, I heated it up enough to pull some out for dinner and shoved the rest in a bag. They sell confit in bags around here. I like to do like they do. I’m not certain how long it lasts in a bag, therefore I recommend you eat it in the best way you know how.

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5 Comments

  1. And you have the added plus of all that lovely duck fat! It’s surprisingly good for you (better than beef fat, anyway…)

    • Yes! We eat a lot of duck fat around here. I love it.
      I’m starting to play around with beef fat. It’s grass fed ( no corn ) so the fat is surprisingly good for you.

    • seriously easy, but don’t forget the bay leaf and thyme. I’ve found a lot of recipes that leave this out. A few spices make your confit stand out.

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