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Long Beach, MS, US

Recent Reviews

Re:Homemade Duck Confit

I'm surprised by how many of the other ratings were placed by people who hadn't followed the recipe!I've made this twice now and have had excellent results. The meat is meltingly tender and rich with faint overtones of garlic and herbs. To be fair, I did check the temperature frequently and checked the legs for tenderness every 20 min or so after the first two hours; and, yes, it is a bit tedious, but then no one ever said duck confit was quick and easy. That's the reason it's rare and precious. It isn't difficult, but it is time consuming: one of those dishes to make in bulk on a lazy, rainy, fall day.I may try finishing it in the oven one day but will remember to allow extra time for all the meat to reach 200* and for the oven to return to temp after checking the legs for tenderness.

Posted: 12:42 pm on November 3rd 2014