need help with confit
sf
OK, now is the time for all of you who say it's so "easy" to come out
of the woodwork and talk to me.
I salted & seasoned my duck legs (couldn't find leg & thigh joints),
let it marinate for two days. Then this morning I got started with
the confit. Where's the duck fat? It finally dawned on me that I
should have taken the skin off those legs and rendered the fat, which
I did this morning but it also means that half of my flavored salt was
sitting on skin, not meat. <sigh>
The other thing I discovered is that this is why I should buy a whole
duck, not duck parts. Two legs didn't give me enough fat to cover the
meat, it's a little better than half way up (smallest container
possible) but definitely not covering the meat as required. So what
do I do now? Fill it up with canola oil? I don't have any lard or
shortening. Time is of the essence. I did not add oil and just plan
to turn the legs in an hour if I get no replies to the contrary. It's
in the oven as I type.
TIA
:)
cshenk
> OK, now is the time for all of you who say it's so "easy" to come out
> of the woodwork and talk to me.
Grin, I am not one of those!
> possible) but definitely not covering the meat as required. So what
> do I do now? Fill it up with canola oil? I don't have any lard or
> shortening. Time is of the essence. I did not add oil and just plan
> to turn the legs in an hour if I get no replies to the contrary. It's
> in the oven as I type.
I can only think of bacon fat as a filler.
sf
No stored animal fat of any kind in the house, carol. :(
--
I love cooking with wine.
Sometimes I even put it in the food.
Christine Dabney
>"sf" wrote
>
>> OK, now is the time for all of you who say it's so "easy" to come out
>> of the woodwork and talk to me.
>
>Grin, I am not one of those!
Well, I am one of those that says it is easier if you do your mise en
place first. And that mise en place means read through your recipe
first to see if you have all necessary ingredients. If you do, then
it is pretty straightforward. So I wouldn't have started the recipe
til I had duck fat on hand....
Christine
--
http://nightstirrings.blogspot.com
sf
If I did that, I'd still be wondering how to get duck fat.
Theron
"sf" <s...@geemail.com> wrote in message
news:68haa5547mae659il...@4ax.com...
thighs in a 200-225 oven for about two hours. This will cook the confit and
render what fat is in the meat. You then add a flavorless oil to cover. I
cook then with the meat fully covered. You shouldn't separate the skin from
the meat the next time you do this. Duck fat is quite precious and
restaurants use additional non duck oil routinely. I've talked to Michael
Wild, owner of the Bay Wolf restaurant in Oakland about this. He said he
can't have enough duck fat to make all the confit he needs for the
restaurant. This works fine as a prelude to cassoulet.
As a home chef, you could buy and render a whole duck at Holiday time, and
freeze it the fat. As well be sure you make a batch of duck stock It will
freeze a long long time, to use for the next confit. I have also purchased
rendered duck fat at a restaurant supply location. It's pricey, though not
as pricey as goose fat. I really don't think it's necessary, and who knows
what they did to get the fat into the jar, or really what is in the jar?
Hope this helps, and good luck to you
Ed
Christine Dabney
>If I did that, I'd still be wondering how to get duck fat.
Well, at least you wouldn't have started the recipe without duck fat
or any fat at all ....
You can buy cans of duck and goose fat at various places. Expensive,
yes. I think there is a place at the Ferry Plaza, Boulettes Larder,
that has it.
Also, a lot of people buy duck parts just to render the fat, then
proceed on to make confit with more duck parts. That is what I might
have done, if I didn't already have duck fat on hand. Then it would
be a very straightforward process, since you would have all the
ingredients on hand.
As for now, I would check around and see where you can get some sort
of fat. Otherwise, you aren't going to really have confit. I have no
idea of how it would turn out using canola oil....You can try it, but
it might fall way short of expectations and not be very pleasing.
--
http://nightstirrings.blogspot.com
RegForte
You can use oil to cook it. A few consequences there. First the
taste will not be quite the same. Not a big deal, what matters
is that you like the way it tastes, which I'm sure you will. You
can worry about doing a 100% authentic recipe some other time.
Also, you won't be able to store it in the hardened fat. If you're
not out to age your confit that's not a big deal either.
I save all duck fat for use in confit. I also buy whole goose
from time to time and save the fat for the same reason.
Good luck with it.
Mark Thorson
>
> do I do now? Fill it up with canola oil? I don't have any lard or
> shortening. Time is of the essence. I did not add oil and just plan
> to turn the legs in an hour if I get no replies to the contrary. It's
> in the oven as I type.
I wonder if butter or margarine would work?
Janet Bostwick
"Christine Dabney" <arti...@ix.netcom.com> wrote in message
news:2mkaa5t3kmv3lfh5o...@4ax.com...
> On Mon, 07 Sep 2009 11:36:25 -0700, sf <s...@geemail.com> wrote:
>
>
>>If I did that, I'd still be wondering how to get duck fat.
>
> Well, at least you wouldn't have started the recipe without duck fat
> or any fat at all ....
>
> You can buy cans of duck and goose fat at various places. Expensive,
> yes. I think there is a place at the Ferry Plaza, Boulettes Larder,
> that has it.
>
> Also, a lot of people buy duck parts just to render the fat, then
> proceed on to make confit with more duck parts. That is what I might
> have done, if I didn't already have duck fat on hand. Then it would
> be a very straightforward process, since you would have all the
> ingredients on hand.
>
How casually you all talk about duck parts. . .around here we can maybe get
duck (frozen, whole) during the holiday season. Otherwise you have to go
hunting for it and I'm not fond of picking the buckshot out of parts.
Janet
Christine Dabney
<nos...@nospam.net> wrote:
>How casually you all talk about duck parts. . .around here we can maybe get
>duck (frozen, whole) during the holiday season. Otherwise you have to go
>hunting for it and I'm not fond of picking the buckshot out of parts.
>Janet
>
Where is here, Janet?
Do you have any Asian markets where you are? If you do, that is a
great place to find duck parts, in particular legs. Maybe other
ethnic markets too.
I can find duck parts and whole ducks at several markets here, and
this is not the most cosmopolitan town. At the main
Asian/international market here in town, I can find whole ducks with
the head and feet still on. I don't remember if they have duck legs
too. But at the other Asian market, I seem to remember being able to
find duck legs in the butcher case. And at the Mexican mega-mart I
can find duck legs in their full service butcher counter.
Christine, who is thinking about getting Arri to pick up a whole duck
on the next trip to the Asian market.
--
http://nightstirrings.blogspot.com
hahabogus
Mon 2009 pm
Buy a duck...Cook it on a rotisserie where you can collect the fat in the drip pan without a lot of
impurities. Or collect it in some other cooking mannor, but spinning the duck is what first come to
mind.
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
hahabogus
_DjXnZ2dnU...@supernews.com on Sep Mon 2009 pm
> How casually you all talk about duck parts.
Safeway a stupidmarket chain up here carries them, most of the year.
Janet Bostwick
I've been meaning to put the Asian and Mexican markets on my tour list for
the winter time. I never seem to make it. The Asian lady next door is
always bringing a 'thank you' over for us to eat and it is always something
that has been frozen, heated and kept under a heat lamp. I'm not real
hopeful about the Asian market. However, there are many Mexican markets and
I will check with those. Thanks for the idea.
Janet
Janet Bostwick
"hahabogus" <do...@have1.invalid> wrote in message
news:Xns9C7F984DE46B8...@69.16.185.250...
> "Janet Bostwick" <nos...@nospam.net> wrote in news:ibCdnWX0I9f8
> _DjXnZ2dnU...@supernews.com on Sep Mon 2009 pm
>
>> How casually you all talk about duck parts.
>
> Safeway a stupidmarket chain up here carries them, most of the year.
>
Albertsons -- The big A owned this town until Costco and Winco.
Janet
Paul M. Cook
"Janet Bostwick" <nos...@nospam.net> wrote in message
news:ibCdnWX0I9f8_DjX...@supernews.com...
We can't buy it around here even during the holidays. The stores just never
carry it, even the boutique shops. If I want duck I have to go to a
restaurant.
Paul
Christine Dabney
wrote:
>We can't buy it around here even during the holidays. The stores just never
>carry it, even the boutique shops. If I want duck I have to go to a
>restaurant.
>
>Paul
>
You don't have a Ranch99 even remotely near you? They have ducks and
duck parts. I know there is a Ranch99 in Chino Hills now....
And there are some great Mexican markets in the Inland Empire...that
carry all sorts of interesting meats. Might have duck parts.
Christine
--
http://nightstirrings.blogspot.com
Paul M. Cook
> of the woodwork and talk to me.
>
> I salted & seasoned my duck legs (couldn't find leg & thigh joints),
> let it marinate for two days. Then this morning I got started with
> the confit. Where's the duck fat? It finally dawned on me that I
> should have taken the skin off those legs and rendered the fat, which
> I did this morning but it also means that half of my flavored salt was
> sitting on skin, not meat. <sigh>
Legs don't have much fat. Most of the fat is along the back and under the
breast.
> The other thing I discovered is that this is why I should buy a whole
> duck, not duck parts. Two legs didn't give me enough fat to cover the
> meat, it's a little better than half way up (smallest container
> possible) but definitely not covering the meat as required. So what
> do I do now? Fill it up with canola oil? I don't have any lard or
> shortening. Time is of the essence. I did not add oil and just plan
> to turn the legs in an hour if I get no replies to the contrary. It's
> in the oven as I type.
Duck tacos may save the day. There is no substitute I can think of for
duck fat except possibly lard. In French restaurants they have a confit pot
that they replenish with fresh duck parts so it accumulates over time. You
never know when you'll get a really lean duck either, sometimes you get a
huge amount of fat and other times remarkably little.
Paul
brooklyn1
"hahabogus" <do...@have1.invalid> wrote in message
news:Xns9C7F984DE46B8...@69.16.185.250...
> _DjXnZ2dnU...@supernews.com on Sep Mon 2009 pm
>
>> How casually you all talk about duck parts.
>
> Safeway a stupidmarket chain up here carries them, most of the year.
>
Most any Lung Guyland restaurant that has duckling on its menu will be happy
to give you more duck fat than you'll know what to do with for free, of
course it will be flavored with herbs n' spices... and most of the local
stupidmarkts sell rendered duck fat that contains no seasoning.
Janet
I think pork fat would be better, unless you can quickly lay hands on a jar
of goose fat.
How about saving the fat from this batch, and proceeding in a
sadder-but-wiser manner with another duck?
Mark Thorson
>
> Mark Thorson wrote:
> > sf wrote:
> >>
> >> do I do now? Fill it up with canola oil? I don't have any lard or
> >> shortening. Time is of the essence. I did not add oil and just plan
> >> to turn the legs in an hour if I get no replies to the contrary.
> >> It's in the oven as I type.
> >
> > I wonder if butter or margarine would work?
>
> I think pork fat would be better, unless you can quickly lay hands on a jar
> of goose fat.
She already said she doesn't have any saved animal fat.
That's why I thought a highly saturated fat like
butter or margarine might be a substitute she'd have
it in the house. But what I don't know is whether
the flavor would ruin it. Melting it and heating
for a time on low might drive out some of the butter
flavor, which I should have suggested earlier.
> How about saving the fat from this batch, and proceeding in a
> sadder-but-wiser manner with another duck?
You're advocating cut-and-run? You must have
voted for Obama! :-)
Paul M. Cook
> On Mon, 7 Sep 2009 14:02:05 -0700, "Paul M. Cook" <pmc...@gte.net>
> wrote:
>
>
>>We can't buy it around here even during the holidays. The stores just
>>never
>>carry it, even the boutique shops. If I want duck I have to go to a
>>restaurant.
>>
>>Paul
>>
> You don't have a Ranch99 even remotely near you? They have ducks and
> duck parts. I know there is a Ranch99 in Chino Hills now....
>
I just may check them out. I am quite sick of the Von's, Albertson's and
Ralph's markets. Their quality, selection and prices are terrible. They
didn't even sell pickling spice when I needed it. I had to get it from a
"ethnic" store. Chino Hills is a schlepp but it may be worth it.
> And there are some great Mexican markets in the Inland Empire...that
> carry all sorts of interesting meats. Might have duck parts.
Have yet to see duck in carnicerias. Outstanding beef and pork, yes.
Paul
Christine Dabney
wrote:
>
>Have yet to see duck in carnicerias. Outstanding beef and pork, yes.
>
>Paul
>
I am not talking about carnicerias. I am talking about the Mexican
supermarkets. There was a great one near Ontario on route 60, I
think. I might be wrong on the address, but it was named Gigante, or
something like that. I think I saw another one ever further out.
And yes, it does pay to stray from the regular supermarkets and
investigate your local ethnic markets. ;)
Christine
--
http://nightstirrings.blogspot.com
Paul M. Cook
> On Mon, 7 Sep 2009 14:29:07 -0700, "Paul M. Cook" <pmc...@gte.net>
> wrote:
>
>
>
>>
>>Have yet to see duck in carnicerias. Outstanding beef and pork, yes.
>>
>>Paul
>>
>
> I am not talking about carnicerias. I am talking about the Mexican
> supermarkets. There was a great one near Ontario on route 60, I
> think. I might be wrong on the address, but it was named Gigante, or
> something like that. I think I saw another one ever further out.
I believe they are no longer there but Gigante is still in LA.
>
> And yes, it does pay to stray from the regular supermarkets and
> investigate your local ethnic markets. ;)
We have them but they are in seriously bad neighborhoods. This one near me
has an armed guard at the door. I try to avoid them seeing as how my shiny
red Jag attracts all the worst attention. Plus they don't speak English and
I don't speak Spanish. Same with the Asian markets. I'd have to buy a new
car and get some language tapes first.
Paul
Christine Dabney
wrote:
>We have them but they are in seriously bad neighborhoods. This one near me
>has an armed guard at the door. I try to avoid them seeing as how my shiny
>red Jag attracts all the worst attention. Plus they don't speak English and
>I don't speak Spanish. Same with the Asian markets. I'd have to buy a new
>car and get some language tapes first.
>
>Paul
>
Pointing works well. That's what I usually do. ;)
Christine
--
http://nightstirrings.blogspot.com
cshenk
> You can buy cans of duck and goose fat at various places. Expensive,
> yes. I think there is a place at the Ferry Plaza, Boulettes Larder,
> that has it.
In the USA? I've not seen it anyplace here.
I see she got it solved though and all worked out well enough.
Janet
> Janet wrote:
>>
>> Mark Thorson wrote:
>>> sf wrote:
>>>>
>>>> do I do now? Fill it up with canola oil? I don't have any lard or
>>>> shortening. Time is of the essence. I did not add oil and just
>>>> plan to turn the legs in an hour if I get no replies to the
>>>> contrary. It's in the oven as I type.
>>>
>>> I wonder if butter or margarine would work?
>>
>> I think pork fat would be better, unless you can quickly lay hands
>> on a jar of goose fat.
>
> She already said she doesn't have any saved animal fat.
> That's why I thought a highly saturated fat like
> butter or margarine might be a substitute she'd have
> it in the house. But what I don't know is whether
> the flavor would ruin it. Melting it and heating
> for a time on low might drive out some of the butter
> flavor, which I should have suggested earlier.
I was thinking that she might have some trimmings in the freezer that she
could quickly render, since I almost always do, unless I've recently made
sausage, but of course you are correct.
Clarified butter might indeed be the best substitute at hand.
>> How about saving the fat from this batch, and proceeding in a
>> sadder-but-wiser manner with another duck?
>
> You're advocating cut-and-run? You must have
> voted for Obama! :-)
Yup, I'm advocating deciding on a course of action after taking a cool and
rational look at the facts, and I definitely did vote for Obama. :)
sf
<nos...@nospam.net> wrote:
>Safeway is no longer allowed to exist here as this is the birthplace of
>Albertsons -- The big A owned this town until Costco and Winco.
>Janet
Safeway? In our area, Lucky was taken over by Albertson's... and the
local Albertson's is back to Lucky now. I really don't know what that
Albertson's thing was all about. It was a bad thing. End of story.
Giusi
"Janet Bostwick" ha scritto nel messaggio
> How casually you all talk about duck parts. . .around here we can maybe
> get > duck (frozen, whole) during the holiday season. Otherwise you have
> to go hunting for it and I'm not fond of picking the buckshot out of
> parts.
> Janet
I can't buy parts, either. Nor can I go shoot them even if I wanted to.
All the wild ducks around here are in a park created to allow the swans to
breed safely. They diverted part of the Tiber to form a series of canals
and ponds, and the swans use it very well, but so do geese and ducks. I
cannot imagine what would happen to someone who went in there and killed
something.
Fresh domestic duck is somewhat seasonal here. High season for duck and
goose starts August 15th, just when I have no interest in rendering
anything.
Giusi
"Paul M. Cook" ha scritto nel messaggio
> We can't buy it around here even during the holidays. The stores just
> never carry it, even the boutique shops. If I want duck I have to go to
> a > restaurant.
>
> Paul
In that situation I would go somewhere you can buy duck with a thermal bag
and buy several. I would then at home butcher them into usable parts and
freeze them in usable amounts. I could then render the cut away excess fats
and skin and keep part in a jar in the frisge and part in the freezer.
Restaurant duck is often quite unsatisfactory.
Steve Pope
>You can buy cans of duck and goose fat at various places. Expensive,
>yes. I think there is a place at the Ferry Plaza, Boulettes Larder,
>that has it.
Magnani also. Used to be reasonably priced but now every
bistro with a pretense has duck- or goose-fat french fries.
(Assuming, of course, they have not gone all the way to
horse fat.)
Steve
sf
Pope) wrote:
>(Assuming, of course, they have not gone all the way to
>horse fat.)
Perish that thought! :( X