Confit duck in own fat?

[mayache]

I have been thinking about buying a whole duck, pan searing the breasts, then making confit from the legs. Will I be able to cut enough fat from the duck to use for the confit, or do I need to buy duck fat separately?

[alwayscooking]

Great question since I'm doing duck confit for the first time (part 1 of the eventual casoulet). If I'm short of the duck fat can I supplement with rendered chicken fat (I have an ever growing tub in the freezer I've been looking to find a use)?

[smtucker]

Ruhlman/Polcyn in Charcuterie suggest shortening or lard to supplement the duck fat if necessary.

[Caroline1]

I'm not so sure I'd do that. Duck is possibly the most "user friendly" form of poultry fat when it comes to cholesterol. I would keep my duck fat as pristine and pure as possible. If you don't believe me, Google is your friend!

[Ichabod]

I regularly put a whole duck in a slow cooker overnight at the lowest setting. I add nothing but salt and pepper. After several hours, the meat will fall apart confit-style and you will be left with a lot of beautiful, clear golden duck fat (put it through some cheescloth to strain everything out first). The meat makes for delicious salads or tacos or whatever else you can think of. The fat is pure, delicious sin. The amount of fat will depend on the size and fattiness of the riginal duck.

[mateo21]

Depends on the duck. I tried once and was about... 1/2 cup short in duck fat! After that, I've had the previous duck's fat to add to the next. I would get a separate container and add that to the fat you're rendered from your whole duck -- confit, strain and freeze :) liquid gold.

[Will Owen]

Just go ahead and buy some, if you can get it. Great stuff to have around, and if covered and refrigerated lasts almost forever. If you don't use it up, that is!

Good butcher's lard may be added, if you have no objections to that. Just don't use the meat packers' shelf-stable crap.