Johnny West
Well-known member
I did the duck confit, salt pork, wild boar sausages this morning, sorted the beans and will put them to soak tonight. Tomorrow morning I will start on assembling.
I got the duck legs and salt pork at the commissary. I went through all the salt pork to get the leanest. The commissary is the only place I’ve been able to get duck legs.It's going to be incredible, John! Where did you get all those duck legs?
Difficult to find a chunk of salt pork these days that's not all fat.
Lee
I got the duck legs and salt pork at the commissary. I went through all the salt pork to get the leanest. The commissary is the only place I’ve been able to get duck legs.
Yes, it is in layers; the veg, sliced sausage, leftover pulled pork, pancetta, and salt pork.Are the sausages and pancetta in there, in the last photo?
Lee
Thanks, Lee. It should be a fun night.A peasant dish elegantly presented! Love the table and dishes!
I'm sure that your guests will be impressed and pleased with the whole deal!
Lee
I get Epic Duck Fat at Marlene’s. It’s pricy. I did the quick 2 hour method.The recipe that I've seen done for duck confit is that you season the duck legs the day before with herbs such as rosemary & basil, kosher salt, garlic cloves & black peppercorns. it is all rubbed into the meat, then it's marinated in the fridge overnight.
Next day, it is put in about 2 inches of duck fat, then slow-cooked in the oven at about 250 degrees, cooled off & the meat is pulled off the bone. It is very tender!! I saw Emeril Lagasse do it this way once on his show Essence of Emeril. But it's so hard to find duck fat here!!
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I ordered some duck fat on Amazon last week. I keep the house around 69 degrees and it’s to cold to spray out the dam can. 🙄I get Epic Duck Fat at Marlene’s. It’s pricy. I did the quick 2 hour method.
I would think so. 🤷♂️ Maybe @Johnny West would know.I was looking for it in a non-spray form, sort of how lard or butter comes. Wouldn't it have to be kept in the fridge to keep it from spoiling & becoming rancid? I found it on Amazon, BTW.![]()
That’s about what a pint jar costs at Marlene’s. I just take a teaspoon full and smear it around the dish with my fingers.I ordered some duck fat on Amazon last week. I keep the house around 69 degrees and it’s to cold to spray out the dam can. 🙄
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I was looking for it in a non-spray form, sort of how lard or butter comes. Wouldn't it have to be kept in the fridge to keep it from spoiling & becoming rancid? I found it on Amazon, BTW.![]()
Dinner was a hit. They had never had this before and they have been to France several times.
Nancy’s salad dressing was to strong on the vinegar but her blintz was fantastic.
I’ll do this again next winter when we have some snow days.
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I love the breast medium rare! Legs need to be well done.THAT is a work of art, John! I would have loved it!
Were the duck legs and breasts well-done? I shudder when the TV chefs cook duck breasts rare!
Lee
What Silver Sage said… I like duck breast rare but these I intentionally made well done and like confit. They were so tender they almost cut with a fork. The legs and thighs were put apart well done. It all tasted fantastic. You would have loved it. I will make it again this coming winter.THAT is a work of art, John! I would have loved it!
Were the duck legs and breasts well-done? I shudder when the TV chefs cook duck breasts rare!
Lee
My bacon grease I keep in the refrigerator but am thinking I’ll put the duck fat in the freezer as I don’t know when I’ll use it again. we don’t eat a lot of bacon anymore so am running out of bacon grease.I think I got mine at Stop & Shop, Shermie. I keep it in the freezer (as I do bacon grease) and never think to use it. Or use the bacon grease, come to think of it.
Lee
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Definitely freeze the duck fat!My bacon grease I keep in the refrigerator but am thinking I’ll put the duck fat in the freezer as I don’t know when I’ll use it again. we don’t eat a lot of bacon anymore so am running out of bacon grease.