Just bought some duck legs and duck fat. Will be making some

Bumping for interest, I'd love to cook with more duck

I cook with duck magrets often but never made confit. The duck legs I've cooked I've roasted, so watching thread.

>>8145753
Make roast potatoes in the duck fat

>>8145753

yeah, do the legs at 300 for about a half hour (keep checking til they're done, time depends on how much fat you're using and whether you heat it up first or not.

i'd fry them after to crisp the skin up.

also, confit some shallots and potatoes in the duck fat. the rest is up to you, but a good pan sauce made from the pan where you hopefully roasted your breast is a good idea.

>>8145753
Tons of fresh herbs in the fat. Make sure to take the flesh off the bone whilst the meat is hot, use latex gloves for this. Save all the fat for roast potatoes at another point. Ensure you season the meat well.

Salt cure your duck legs overnight before cooking. Rinse then submerge in melted but not hot fat cover and cook slowly for a few hours until meat comes off the bone easily but not falling apart. Low and slow. Keep the skin on and crisp it in a pan until golden.

>>8147654
Half an hour? Wtf are you talking about? Your technique is shit. 300 degrees? Confit does not mean fry. You should be gently cooking the legs for several hours. Your "advice" is not helping.

>>8147654
I think I have located the /ck/ spastic.

300 degrees for 30 mins.....you fucking autist twat

>>8145753
https://www.youtube.com/watch?v=la8hxVROQlo

>>8145753

TEOCHEW
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W duck rice is pretty fucking excellent

>>8148991
pretty much this

serve with aioli or unagi sauce

>>8145753

cure the legs in 2 parts salt, 1 part sugar, and a little thyme in there overnight. rinse thoroughly, dry completely and add to heated fat in a oven safe pan with a few cloves of garlic. cover and throw in the oven at 275 for around 2.5 hours. check around 2 hours and pull it as soon as its tender enough. take the duck out and let air dry again for 20 minutes. sear, skin side down, using fat and enjoy. eating with lentils or a root veg hash is GOAT

>>8145753
Canard à l'orange is the only answer. It's way easier than it sounds, just take it easy on the caramelising when you're making the orange sauce or you're doing your dishes with a chisel.

The confit recipe in the newest joy of cooking is pretty good. I am away from home or i would give it...