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comments (2)

duck

Recipes using duck


duck

Comments (2)

zip1 writes: This may not be authentic french duck confit,but I have made a close copy this way:prepare the legs as indicated in the recipe but leave all the excess leg fat attached. Be sure that the legs are dry after the "curing" process.Now,place the legs into FoodSaver bags,and seal.(I can double seal the bags,by sealing twice.)Place the bags into a slow cooker,cover the bagged legs with hot water and cook on low for 4-5 hours.There is no need to buy duck fat.The fat renders slowly from the legs which cook in their own fat and the water never boils,staying under 210 degrees. When cooked this way,the duck is stored in the cooking bags in the refrigerator for weeks,until used. Posted: 5:04 pm on January 27th

zip1 writes: This may not be authentic french duck confit,but I have made a close copy this way:prepare the legs as indicated in the recipe but leave all the excess leg fat attached. Be sure that the legs are dry after the "curing" process.Now,place the legs into FoodSaver bags,and seal.(I can double seal the bags,by sealing twice.)Place the bags into a slow cooker,cover the bagged legs with hot water and cook on low for 4-5 hours.There is no need to buy duck fat.The fat renders slowly from the legs which cook in their own fat and the water never boils,staying under 210 degrees. When cooked this way,the duck is stored in the cooking bags in the refrigerator for weeks,until used. Posted: 5:03 pm on January 27th

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