Confit of duck
Confit of duck is duck, salted and cooked for hours in its own fat, and then preserved (for months) under a layer of fat. Here was the lovely confit that we had at a friend’s house last night:
Confit of duck is duck, salted and cooked for hours in its own fat, and then preserved (for months) under a layer of fat. Here was the lovely confit that we had at a friend’s house last night:
August 3rd, 2006 at 11:38 pm
mmmm,that’s very nicely crispy outside and rich inside.
I took a tiny one,but obviously greedy Richard chose a large one,we were absolutely stuffed!!but It was very tasty.
Well done,R.Baker!
August 4th, 2006 at 12:55 am
In Japanese,鳥の手羽先。
略して、トリテバ☆
August 6th, 2006 at 6:36 pm
ZA-sanへ:
Confit is different from what you said above.
The duck is salted and cooked very slowly in its own fat for hours. It is then placed in tins, covered by fat, to preserve it for up to six months.
When you eat it, the duck falls apart beautifully. The meat is however very fatty and filling.
There is a recipe for confit here.
Rich.
September 16th, 2006 at 12:02 am
[...] I’ve never had much luck with duck. The confit was made by a frenchman. When I have cooked duck it’s been too dry or too fatty. Asakai on the other hand seems to have the knack: and see Asakai’s little cartoon recipe. She’s an artiste : – ) [...]