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Duck confit

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Analisas mom Feb 11, 2009 08:23 AM

I have 6 beautiful pieces of duck confit leg quarters they are fully cooked and wrapped and I have them frozen. I have never worked with this before what should I do with them. I would like to serve them on the bone and not tear the meat off. So how do I re-heat and can I get the skin to crisp up.

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    smtucker RE: Analisas mom Feb 11, 2009 08:27 AM

    I have never had a frozen duck confit, since the confit is a preservation method. So, I would suggest thawing in the refrigerator. Then place some fat in a sauce pan [duck fat if you have it, otherwise, olive oil should work.] Heat up the oil, and place the duck pieces down. When the skin is crisp, rotate, and repeat until all the sides are crispy. Then eat.

    More fat will probably be rendered from the legs, so you might consider having some sliced potatoes ready to throw in after the legs are done.

    1. HaagenDazs RE: Analisas mom Feb 11, 2009 08:39 AM

      I agree with smtucker. The main objective here is simply to re-heat the duck. It's already cooked. If you can achieve a nice crispy skin in that process, all the better. You can also oven roast these legs and get a good result, and a little less stove top grease splatter.

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        RPMcMurphy RE: Analisas mom Feb 11, 2009 09:45 AM

        How is it "frozen"...is it frozen "in the fat"? or are they just 2 legs....if so, just defrost the legs as normal in the fridge, and throw them in a hot oven or pan.

        Strange, I've never heard of frozen confit, as the whole point (well from a storage method) of confit is to be able to keep it in the fridge for MONTHS.

        2 Replies
        1. re: RPMcMurphy
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          Analisas mom RE: RPMcMurphy Feb 11, 2009 10:09 AM

          Yes it is frozen with the fat, I ordered it from a whole sale food service so it was delivered frozen. I can see the layers of fat in the bag so it looks like there is a lot of fat.

          1. re: Analisas mom
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            RPMcMurphy RE: Analisas mom Feb 11, 2009 10:34 AM

            yeah, just defrost it as normal, "dig it out" of the fat, and use the fat to cook up some potatoes.

            take a spoon of fat and some duck or chicken stock and make risotto and throw the leg on top.

            or, make a salad with pineapple with a ginger type dressing.

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          Analisas mom RE: Analisas mom Feb 11, 2009 10:10 AM

          Ok so you have told me how to cook it or re-heat but what should I pair it with or serve it with?

          4 Replies
          1. re: Analisas mom
            HaagenDazs RE: Analisas mom Feb 11, 2009 10:15 AM

            I think the potatoes are a good idea like smtucker said. In all seriousness though, those "what to serve with it" questions are pretty broad. Especially with a dish like duck confit - it's pretty versatile. You could even go as far as serving it over a salad of mixed greens and a vinaigrette to help cut the richness of the duck.

            1. re: Analisas mom
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              smtucker RE: Analisas mom Feb 11, 2009 10:43 AM

              Oh, the options are endless:

              frisee salad. Dressing made with a little of the warm duck fat, olive oil, dijon mustard, salt, pepper and vinegar of choices

              alongside lentils. If you can get those lovely little French ones, even better.

              with sauteed potatoes and whatever green vegetable looks decent this week, steamed.

              on top of pureed roasted cauliflower

              as part of a cassoulet if you have two days to cook

              1. re: Analisas mom
                BobB RE: Analisas mom Feb 11, 2009 11:15 AM

                Classic accompaniments are a slightly sweet & sour red cabbage and potatoes fried in the excess duck fat.

                By the way, you can crisp up the legs by heating them in a 450° oven for 15 - 20 minutes once they're thawed. Be sure to put then on a broiler pan or on a rack over a cookie sheet so the fat renders off.

                And be sure to strain and then refrigerate all the leftover fat, it's wonderful for frying lots of different things and keeps for months.

                1. re: BobB
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                  Analisas mom RE: BobB Feb 11, 2009 03:05 PM

                  oh that sounds good. I may try that.

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                kitchenhacker RE: Analisas mom Feb 11, 2009 12:30 PM

                ...and definitely save the fat for frying.

                1. yayadave RE: Analisas mom Feb 11, 2009 07:04 PM

                  You might want to collect all the fat and try your hand at making your own confit.

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