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Containers for duck confit

k
kdkrone Jan 4, 2011 02:00 PM

I made a batch of confit and managed to use up all of my glass containers like larger jars and larger Pyrex containers. We have rectangular metal food steam table containers (1/9th, 6" deep) from Cambro as well as plastic ones the same size. Is there any reason to not use plastic or stainless steel?

Thanks
Ken K

  1. Melanie Wong Jan 10, 2011 12:59 AM

    A reason not to use plastic containers is that they will flex and break your fat seal.

    1. letsindulge Jan 8, 2011 08:29 PM

      I too LOVE making batches of confit. My problem was storing it after wards. Because I prefer to keep the legs whole so that I can roast them as needed, a shallow, rectangular hotel pan would have been optimal in order to have the coverage of fat required to store. Unfortunately I don't have the room in my fully stocked fridge. My solution was to carefully de-bone the leg keeping the drum & thigh meet intact, stack in a glass Pyrex container, pour in fat, cover with plastic wrap, foil, then finally the plastic Pyrex cover. Even the remainder of the 20 legs doesn't last long after I've made my annual cassoulet. Love that I can make it on my own and therefore have it anytime I want :)

      1. r
        rjbh20 Jan 5, 2011 07:31 AM

        Only issue with plastic is that its probably not a great idea to put the container in the (warm) oven to melt the fat when you want to use it. Given the choice, I'd use the stainless.

        3 Replies
        1. re: rjbh20
          rabaja Jan 5, 2011 08:54 AM

          I suppose if you tried to do it that way you'd run into some problems. It's easy enough to dig the duck out of the fat and leave the fat behind though.

          1. re: rabaja
            r
            rjbh20 Jan 6, 2011 09:41 AM

            True enough if you 're using the whole container at one time. If not, you break the fat seal and any remaining exposed pieces will dry out and/or spoil

            1. re: rjbh20
              rabaja Jan 6, 2011 10:46 AM

              That just hasn't been my experience, but i suppose it could present a problem.
              The fat comes off in pieces when it's cold, and you can pull the meat you want from the container and leave the remaining in the tub, leaving the fat on top so the meat is not exposed to air.
              I don't recall losing any confit with this practice, but it was at a restaurant where turnover was higher than your avarge home.
              I'd still do it at home in plastic quart containers.

        2. rabaja Jan 4, 2011 02:57 PM

          I see no problems with using plastic or metal containers for confit storage. As long as they are clean and dry you should be good to go.
          The first restaurant I worked at that taught me large scale confit production used to store the confit in plastic containers the chevre came in. They worked great, and the confit was stored for months at a time.

          1 Reply
          1. re: rabaja
            k
            kdkrone Jan 4, 2011 05:19 PM

            Excellent! Many thanks!

            Ken K

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