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Duck confit....some will turn into rillette

post #1 of 14
Thread Starter 
Just butchered three ducks. Used the breast for cold smoking (pastrama....different thread). The legs and drumstick portion of the wing will make confit.


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



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

Rendering fat...


Almost done with rendering
post #2 of 14
Thread Starter 
Over 1L of fat


Had about the same quantity of duck fat from the last confit job. All in the dutch oven
post #3 of 14
Thread Starter 
Duck crackings with green onions for breakfast.
post #4 of 14
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.gif
post #5 of 14
Thread Starter 
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.
post #6 of 14
Thread Starter 
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.

Edited by atomicsmoke - 11/30/14 at 2:47pm
post #7 of 14
Thread Starter 
And here are the legs


Started with 6 (3 ducks) , planned for using one for rillette, but it seemed to little meat so I used another one.
post #8 of 14
Thread Starter 
I left the fat in the fridge overnight to separate the jello. You don't want it in your confit.


Makes a good snack


The rillette meat jar - fat is still liquid.


The confit legs jar
post #9 of 14
Quote:
Originally Posted by atomicsmoke View Post

Duck crackings with green onions for breakfast.

 

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

post #10 of 14
Thread Starter 
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.
Edited by atomicsmoke - 12/3/14 at 4:46am
post #11 of 14
Thread Starter 
Fat is solidified
post #12 of 14

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

post #13 of 14
Thread Starter 
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


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


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


Thank you for looking.
post #14 of 14
Have you ever made duck confit potstickers?

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


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