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



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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.
    Attached Files
    "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

    View My Picasa Web Album UPDATED oct

    My Oven Costs Spreadsheet

    My Oven Thread

  • #2
    Re: Duck Confit 1st Time

    Oh man that looks good!!


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