You can also confit duck legs under vacuum. Basically put the legs in a vac bag, add a couple tablespoons of fat, and vacuum pack. The fat will envelop the legs, as though they were submerged in it. Then you can put them in a large pot of water, in an oven set at like 180 for 8 or 9 hours.Preceed this with the normal confit cure of salt and thyme. Save a LOT on fat used.
Quote from: Jmolinari on December 24, 2009, 10:05:26 AMYou can also confit duck legs under vacuum. Basically put the legs in a vac bag, add a couple tablespoons of fat, and vacuum pack. The fat will envelop the legs, as though they were submerged in it. Then you can put them in a large pot of water, in an oven set at like 180 for 8 or 9 hours.Preceed this with the normal confit cure of salt and thyme. Save a LOT on fat used.That's a great idea. It might could be improved by using a slow cooker instead of an oven.
Duck confit from the NYT:http://www.nytimes.com/2010/01/20/dining/20appe.html?hpwSorry to be ignorant, can one buy just duck legs? Where?