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Duck Confit question

squabbit Aug 21, 2008 08:14 AM

So, I have been making Duck Confit for several years now and, because it is so time intensive and keeps so well, I would like to make larger batches. However, I am always afraid to put more than about three legs into the (for lack of a better term) fat pot. I can only fit three legs in a single layer. Because of the confit jelly that collects beneath the legs, I have always thought that layering legs one on top of the other in the fat would screw up the process. Anybody want to weigh in on this?

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  1. chefathome RE: squabbit Aug 21, 2008 02:12 PM

    As another confit fan (I confit anything possible!) I have layered both duck and chicken in jars and so far have had success. Man, now that you bring it up I have a sudden craving!

    1. m
      Michael Rodriguez RE: squabbit Aug 21, 2008 05:19 PM

      I put two or three layers of legs in the pot. I try to have some fat between each piece of meat, but I don't think it's crucial.

      1 Reply
      1. re: Michael Rodriguez
        squabbit RE: Michael Rodriguez Aug 22, 2008 07:58 AM

        Thanks for the input, but I am not sure I made myself clear. I am talking about when cooking, not when storing. Can you layer the legs on top of each other when simmering? (Chefathome, I know the feeling, I broke down and started some yesterday. It is much too hot out right now for this nonsense where I live, but what are you going to do? :)

      2. s
        smtucker RE: squabbit Aug 22, 2008 08:50 AM

        The recipe I use explicitly states that the duck parts can be close together, but not overlapping. So, I use the smallest possible vessel to rest the pieces in a single layer.

        1. l
          ldkelley RE: squabbit Aug 22, 2008 01:41 PM

          This made me wonder if I could pressure can the confit... Stuff three or four legs in a jar, add the fat, pressure can for 90 mins.

          Has anyone tried this?

          1 Reply
          1. re: ldkelley
            Will Owen RE: ldkelley Aug 22, 2008 02:00 PM

            I've seen canned confit, but I'm skeptical about trying to do a fast version. The process depends on long, low-temperature cooking for the fat to completely displace the moisture and permeate the meat, a thing I suspect too many restaurants tend to rush, since so much I've tried has been much drier and tougher than my own.

            Which reminds me - even though it's hot out and not gonna get cooler for a long time, all this confit conversation has me itching to make some. I think I'll do turkey thighs, though; those are really good cold with a salad.

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