Duck confit....some will turn into rillette

Discussion in 'Dutch Oven Recipes' started by atomicsmoke, Nov 29, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Over 1L of fat

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

    atomicsmoke Master of the Pit OTBS Member

    Duck crackings with green onions for breakfast.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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:
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Nov 30, 2014
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Nov 30, 2014
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    atomicsmoke Master of the Pit OTBS Member

    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
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Fat is solidified
     
    Last edited: Dec 2, 2014
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Dec 27, 2014
  14. welshrarebit

    welshrarebit Master of the Pit

    Have you ever made duck confit potstickers?

    [​IMG]

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


    Sent from my iPhone using Tapatalk
     

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