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Dec 12, 2004 09:52 PM

confit (not duck)

  • d

I have a lot of rendered duck fat and was thinking of making something other than duck confit. Has anyone had success with pheasant or other birds, and is the process the same or are there modifications you would recommend? Thanks.

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  1. This is not exactly what you asked for but consider making a confit of gizzards. No, seriously. It creates a lot of wonderful little morsels that you can add to things. There is a basic recipe for a confit of duck or chicken gizzards at the bottom of this link.