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Duck Confit 1st Time - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Duck Confit 1st Time

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  • Duck Confit 1st Time

    We started the process of making Duck Confit for my 50th B-day bash in a couple of weeks. The duck has to "ripen" for at least 2 weeks so I'm starting now.

    I used Jonathan Kellers "French Laundry Cookbook" (made him sign it last time I ate there) and it's similar to most you see on-line.

    I made a salt-herb mixture and rubbed the duck pieces in them then let them sit overnight in the fridge. 24 hours later, washed them off, dry well and left them overnight again in the fridge. The second pick in the yellow pan is rendering the duck fat I used to cover the duck in when I cooked them in 3 pots, in the oven 8 hours 225 deg. I didn't have enough duck fat so I augmented with left over rabbit-confit-oil I saved from a week ago and then olive oil. They say to use as much duck fat as possible, so I did.

    I'll post pixs later when I re-heat them, then crisp up the skin for final serving. The piece I ate after coming out the oven was HEAVENLY . It tasted as incredible as I'd ever hoped for. I'll probably serve it on lentils. This recipe will be a keeper.
    "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

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  • #2
    Re: Duck Confit 1st Time

    Oh man that looks good!!

    Chris

    PS I love the range! Like anything the tools help make things easier don't they!!

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