Confit is very yummy, but a real PITA to make. And be aware one duck doesn’t yield enough fat to cover two legs. I’ve asked my French friend about this and she says that in France they use the fat ducks from foie gras to make confit, so our US skinny ducks don’t work as well.
Love your food posts!
Confit is very yummy, but a real PITA to make. And be aware one duck doesn’t yield enough fat to cover two legs. I’ve asked my French friend about this and she says that in France they use the fat ducks from foie gras to make confit, so our US skinny ducks don’t work as well.
Nelson thanks. Like my friends say, if you like food, hiking, or technology, you’ll probably enjoy my blog.
Re: confit, I suppose I should check out Artisan Foie Gras up in Sonoma County.
justin, do it. make confit. I get my duck fat by the quart from the butcher. It’s worth it.
Ha, maybe I will. I’m guessing that’s what you do with all of that duck fat?