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| Name: | Duck Confit | Contributor: | Martin Golding |
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| Description: | Another one of those things once discovered, always necessary. | Posted: | 2002-11-26 |
| Key words: | duck, fat, heart attack | Category: | Other |
| ID: | 281 | Updated: | 2005-11-26 22:33:27 |
| Ingredients: | a duck, non-stringy
garlic thyme |
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| Preparation: | Well, I have probably done a Bad Thing (at least for the state of my veins):
I have learned to make duck confit. Waaay too easy. And one of the members of the ambrosial family. I probably snacked up my entire week's fat allowance this afternoon. All you need is duck (may lightening not strike me down, but I found myself eyeing the two renegade drakes in the chicken yard; thank goodness they're too old and tough), duck fat, thyme, garlic and a deep pot. Simmer at about 190 for a couple of hours, until the meat wants to fall off the bone and Bob's yer uncle. |
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| Notes: | A little goes a long way; it is incredibly rich. Most of it's going into
the thanksgiving cassoulet, but I made extra. It shall lurk in the freezer until such a time that food miracles on short notice are required, then *wallah* confit and bean salad; confit risotto, etc, etc, etc. |
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