What is the traditional accompaniment for Duck Confit?
In southwest of France, we serve confit with "pommes sarladaises", which are more or less fries cooked in duck fat in a pan. There is also garlic and parsley. You can use confit in "cassoulet" …
duck - How to cook/serve Confit de Canard? - Seasoned Advice
2010年7月19日 · Usually par-boiled, minced garlic added, then shaken in the boiling pan (with a lid on) to mix the garlic in and to rough up the edges so you get some nice crispy bits, then put …
I am making duck confit this weekend and will refrigerate it. I am ...
2021年9月24日 · This liquid sinks to the bottom, and when cooled, sort of solidifies. It is known as confit jelly, and is delicious. It can be added to sauces. The entire vessel of confit should be …
food safety - Is rare duck breast safe? - Seasoned Advice
Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat. Primarily because ducks, as mentioned above, have not traditionally been …
Storing and re-using rendered duck fat - Seasoned Advice
2012年12月15日 · It should be good for at least three rounds of duck confit, though. Just strain it through some cheesecloth into a clean and dry container and store it anywhere it will stay …
What is an elegant way to serve whole duck livers? [closed]
Duck livers fried in butter are my favorite "chef's snack". I sometimes opt for roast duck for dinner so I can have my 4:00 treat. I've recently found a source of same day slaughter duck livers in 1 …
fat - The science of confit - Seasoned Advice
2010年10月13日 · Today we can refrigerate, so many restaurants now make their confit with liquid oils. Myhrvold has demonstrated that he can reproduce the duck confit by using a steam …
Preserving beef stock concentrate - Seasoned Advice
2022年9月22日 · It is not based on a conservative, governmental policy, and it is not true that everyone here is trying to be a mass food producer from a safety perspective. It is based in …
What is the fastest way / highest temp you made duck confit?
2013年4月29日 · We then anointed it with oil (duck fat for duck, pork fat for pork). Excerpt From: Ferriss, Timothy. “The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning …
culinary uses - What can I do with the meat and fat trimmed from …
The correct name is "cap". It's too rich for most people. I've yet to figure out what to do with it other than creating stock. I have had chefs serve small amounts of it, after removing some …