Duck confit....some will turn into rillette

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 29, 2014

• #1

Just butchered three ducks. Used the breast for cold smoking (pastrama....different thread). The legs and drumstick portion of the wing will make confit.

IMG_20141129_135153.jpg

• atomicsmoke
• Nov 29, 2014

Spiced with toasted cumin and coriander. Then some cracked juniper berries and black pepper, garlic powder and of course kosher salt.

IMG_20141129_171847.jpg

• atomicsmoke
• Nov 29, 2014

IMG_20141129_172349.jpg

• atomicsmoke
• Nov 29, 2014

After the proper fat cure i will use one of the legs and the drumsticks for rillette.

Rendering fat...

IMG_20141129_143551.jpg

• atomicsmoke
• Nov 29, 2014

Almost done with rendering

IMG_20141129_163659.jpg

• atomicsmoke
• Nov 29, 2014

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 30, 2014

• #2

Over 1L of fat

IMG_20141130_105949.jpg

• atomicsmoke
• Nov 30, 2014

Had about the same quantity of duck fat from the last confit job. All in the dutch oven

IMG_20141130_115150.jpg

• atomicsmoke
• Nov 30, 2014

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 30, 2014

• #3

Duck crackings with green onions for breakfast.

IMG_20141130_115541.jpg

• atomicsmoke
• Nov 30, 2014

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 30, 2014

• #4

AS, morning.... You've got some mighty fine ducks that give you a liter of duck fat... That stuff is GOLD.... Cracklin's from the skin.... great idea.... You are eating high on the duck.... (so to speak) .... :2thumbs:

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 30, 2014

• #5

I skin the carcasses to get as much fat as possible. Gold indeed...some experts say is actually not that bad for your arteries. Is liquid at room temp ...there must be something in that claim.

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 30, 2014

• #6

About two cups of meat for rillette picked off two legs and all six drumsticks. Picked is an exaggeration: I just held the bone and the meat fell off; then picked the skin and sinew. This will go into a separate jar than the whole legs.

IMG_20141130_171528.jpg

• atomicsmoke
• Nov 30, 2014

 

Last edited: Nov 30, 2014

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 30, 2014

• #7

And here are the legs

IMG_20141130_181111.jpg

• atomicsmoke
• Nov 30, 2014

Started with 6 (3 ducks) , planned for using one for rillette, but it seemed to little meat so I used another one.

 

Last edited: Nov 30, 2014

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Dec 1, 2014

• #8

I left the fat in the fridge overnight to separate the jello. You don't want it in your confit.

IMG_20141201_205850.jpg

• atomicsmoke
• Dec 1, 2014

Makes a good snack

IMG_20141201_210346.jpg

• atomicsmoke
• Dec 1, 2014

The rillette meat jar - fat is still liquid.

IMG_20141201_205419.jpg

• atomicsmoke
• Dec 1, 2014

The confit legs jar

IMG_20141201_210201.jpg

• atomicsmoke
• Dec 1, 2014

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Dec 1, 2014

• #9

atomicsmoke said:

Duck crackings with green onions for breakfast.

IMG_20141130_115541.jpg

• atomicsmoke
• Nov 30, 2014

Click to expand...

Duck cracklin's for breakfast, damn must be good to be you.

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Dec 2, 2014

• #10

Cracklings are a treat indeed. Interesting that when I was a kid, spending time at my grandma's during school holidays she would eat pig and chicken (fat ones) cracklings while we would enjoy cured meats and chicken organs fried with onion. Cracklings were peasant food.

 

Last edited: Dec 3, 2014

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Dec 2, 2014

• #11

Fat is solidified

_20141203_002739.JPG

• atomicsmoke
• Dec 2, 2014

 

Last edited: Dec 2, 2014

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Dec 8, 2014

• #12

I am late to this but this thread is a great example of why I love this forum. So many great treatments of so much good food. Kudos, AS!

Disco

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Dec 27, 2014

• #13

It should be reasonably ripe after more than three weeks. I thoght I would share a bowl with friends for holidays.

Brought to room temp

IMG_20141226_130848.jpg

• atomicsmoke
• Dec 27, 2014

The critical "spice" ready (I am no snob, but I ran out of brandy).

IMG_20141226_131329.jpg

• atomicsmoke
• Dec 27, 2014

After mixing the cognac and other spices in no further shredding needed (I like it rustic style).

IMG_20141226_172654.jpg

• atomicsmoke
• Dec 27, 2014

Thank you for looking.

 

Last edited: Dec 27, 2014

welshrarebit

Master of the Pit

Feb 20, 2014

1,708

106

Kona, Hawaii

• Dec 27, 2014

• #14

Have you ever made duck confit potstickers?

It's just the duck confit and diced foie gras... Mighty tasty!


Sent from my iPhone using Tapatalk