duck confit salting time?
how long do you salt your duck when you're making confit? some recipes say 2 hours, some say two days. other recipes say to brine it as opposed to salting it.
Last batch of confit I made I pickled for 3 days...rinsed off the salt and spices. Turned out rather salty, but deliciously pickled. My daughters who are confit connoseurs didn't complain, but next time I will soak in cold water for a few hours before cooking. Shortly after, ate at Pacific's Edge in Carmel, and their confit was just as salty. I think the soaking will do the trick, and let me keep the flavor in the duck. By the way, shrink wrapped (FoodSaver) they keep frozen for over 6 months.