Skip to main content

Replies sorted oldest to newest

What you could do is put a pan under the duck, cover the pan with cheesecloth (tight) and as the grease drips, it will drip through the cloth and keep "stuff" out of it. Take it out when the duck has finished rendering (which will be before it's done).

Haven't done it, just a quick idea.
Wheelz

You'll see confit on Food TV frequently, and if you look it up on their website you can find recipes on how to make it. Like stated above, it involves a low and slow cook of a meat like duck completely immersed in fat. Personally, I've never had it, but duck confit is supposed to be excellent.
My wife just picked up some duck thighs at the Asian grocery store, I put in an order for fat back (to make into lard), so I'm just about set-I'll let folks know how it goes (it may be a while since confit is supposed to "ripen" in the fridge for at least two weeks, preferably longer)

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×