The duck pieces where put into the oven at 9:30 this morning looking like this. The oil is some leftover duck fat I had and a little bit of olive oil. Baked this at 200 degrees for about seven hours when the meat literally fell off the bone. Removed the meat and separated the oil.
The fat is culinary gold and can be used in place of butter in many dishes and is especially good for roasting potatoes and other vegetables. I am storing the duck confit in a glass container in the refrigerator with some of the fat covering the meat.
The meat tastes very good, as good as any confit I have had in a restaurant. Can't wait to make tacos.
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