web analytics
Duck Confit 1st Time - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
See more
See less

Duck Confit 1st Time

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Duck Confit 1st Time

    We started the process of making Duck Confit for my 50th B-day bash in a couple of weeks. The duck has to "ripen" for at least 2 weeks so I'm starting now.

    I used Jonathan Kellers "French Laundry Cookbook" (made him sign it last time I ate there) and it's similar to most you see on-line.

    I made a salt-herb mixture and rubbed the duck pieces in them then let them sit overnight in the fridge. 24 hours later, washed them off, dry well and left them overnight again in the fridge. The second pick in the yellow pan is rendering the duck fat I used to cover the duck in when I cooked them in 3 pots, in the oven 8 hours 225 deg. I didn't have enough duck fat so I augmented with left over rabbit-confit-oil I saved from a week ago and then olive oil. They say to use as much duck fat as possible, so I did.

    I'll post pixs later when I re-heat them, then crisp up the skin for final serving. The piece I ate after coming out the oven was HEAVENLY . It tasted as incredible as I'd ever hoped for. I'll probably serve it on lentils. This recipe will be a keeper.
    "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

    View My Picasa Web Album UPDATED oct
    http://picasaweb.google.com/Dino747?feat=directlink


    My Oven Costs Spreadsheet
    http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


    My Oven Thread
    http://www.fornobravo.com/forum/f8/d...arts-5883.html

  • #2
    Re: Duck Confit 1st Time

    Oh man that looks good!!

    Chris

    PS I love the range! Like anything the tools help make things easier don't they!!

    Comment

    Working...
    X