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Duck Confit question

s
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?

  1. chefathome 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 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
        s
        squabbit 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 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 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 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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