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Duck confit: breasts?

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I don't recall any recipes that don't call for legs. Is there some reason to not use breasts for confit or rillettes?

Thanks
Ken K

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  1. I'm guessing it's like making hamburger out of filet mignon? If you're going to preserve duck in its own fat for a few days in order to make it super rich and melting, why use the most expensive part? Also maybe leaner and not as conducive to the process?

    1 Reply
    1. re: Steve

      I agree. It would be likely to become dry rather than the moist leg/thigh you get when the meat is braised and then fried. Though I like the leg so much I wish doing the breasts as a confit could be successful.