Month old duck confit... I'm ready to eat it. What's the plan for that?
So I got my big bowl o duck legs that's been occupying space in my fridge for about a month now, submerged. I'm gonna do my wife a solid and actually eat them today when I have family over (in addition to my first attempt at sous vide turkey breasts).
Do I grill them? or seperate the meat for something else?
Do I eat the skin?
I guess I'll have my water bath at 145 (62.8) as well, so I could reheat them in that and then quickly grill?
Reheat then deep fry?!
Some great help in this thread from a month ago about boiling the fat and straining twice before storing. I was worried about an off taste after making cracklings and then cooking the legs in the fat.