Cooking
Photo by Melissa Schneider.To confit 24 legs from ducks raised for foie gras, you need six pounds of rendered duck fat.
Trimmed fat from 24 foie gras duck legs yields three to four pounds of rendered duck fat.
Confit fat can be used twice.
Therefore, another set of 24 legs will be a financial wash in terms of duck fat.
Time to cook up another batch.
See how it all works?
- Duck In A Box
Photo by Clotilde DusoulierI couldn't quite fit this picture into the dinner party write-up, but it's always fun to show the big container I use to store my duck confit. Melissa had me bring it out for our guests, and cameras started going off....
- Imbb 26/wbw 21: Duck Confit With Two Wine Pairings
Duck Confit with Fava Beans, Fingerling Potato Medallions, and Garlic Scapes Photo by Melissa Schneider. If this were a physical auditorium instead of a virtual one, and I asked you to name my favorite food, a few thousand hands would shoot up....
- Relearning Duck Confit And My Recipe Philosophy
Duck Confit... I love duck confit, legs (usually) salt-cured and cooked slowly in fat. I order it whenever I see it; I try different recipes at home. But the duck confit at Jojo is my benchmark. I rarely find duck confit as good as Curt's, even when...
- Maybe
I don't like Brussels sprouts. I have repeated this mantra for as long as I can remember. And yet. There is a picture in Thomas Keller's Bouchon that beckons me. The picture shows a piece of duck confit resting on a bed of Brussels sprouts....
- Damn Good Duck Confit
I recently bought Bouchon, the cookbook from Thomas Keller's bistro of the same name. Flipping through it, I was drawn to the recipe for duck confit. Duck confit, made from meat that has been salted and then cooked and preserved in fat, is one of...
Cooking
Schneider Household Math
Photo by Melissa Schneider.
Trimmed fat from 24 foie gras duck legs yields three to four pounds of rendered duck fat.
Confit fat can be used twice.
Therefore, another set of 24 legs will be a financial wash in terms of duck fat.
Time to cook up another batch.
See how it all works?
- Duck In A Box
Photo by Clotilde DusoulierI couldn't quite fit this picture into the dinner party write-up, but it's always fun to show the big container I use to store my duck confit. Melissa had me bring it out for our guests, and cameras started going off....
- Imbb 26/wbw 21: Duck Confit With Two Wine Pairings
Duck Confit with Fava Beans, Fingerling Potato Medallions, and Garlic Scapes Photo by Melissa Schneider. If this were a physical auditorium instead of a virtual one, and I asked you to name my favorite food, a few thousand hands would shoot up....
- Relearning Duck Confit And My Recipe Philosophy
Duck Confit... I love duck confit, legs (usually) salt-cured and cooked slowly in fat. I order it whenever I see it; I try different recipes at home. But the duck confit at Jojo is my benchmark. I rarely find duck confit as good as Curt's, even when...
- Maybe
I don't like Brussels sprouts. I have repeated this mantra for as long as I can remember. And yet. There is a picture in Thomas Keller's Bouchon that beckons me. The picture shows a piece of duck confit resting on a bed of Brussels sprouts....
- Damn Good Duck Confit
I recently bought Bouchon, the cookbook from Thomas Keller's bistro of the same name. Flipping through it, I was drawn to the recipe for duck confit. Duck confit, made from meat that has been salted and then cooked and preserved in fat, is one of...