Confit duck in own fat?
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?
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.