How To Make Duck Confit Without Duck Fat at Dylan Belstead blog

How To Make Duck Confit Without Duck Fat. The hard way of making this dish involves grinding up duck fat, melting it, cooking the duck legs in the melted duck fat and then recooking. You can make sublime duck confit without fancy techniques or expensive fat. But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. You can always buy a small amount of duck fat (or save it from your previous confit project) to use instead of pork fat back. If you plan to use salted pork fat back, you can also go a bit easier on salting the duck. Making duck confit sous vide means two things:

The hard way of making this dish involves grinding up duck fat, melting it, cooking the duck legs in the melted duck fat and then recooking. You can always buy a small amount of duck fat (or save it from your previous confit project) to use instead of pork fat back. But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. You can make sublime duck confit without fancy techniques or expensive fat. Making duck confit sous vide means two things: If you plan to use salted pork fat back, you can also go a bit easier on salting the duck.

Easy Duck Confit Recipe

How To Make Duck Confit Without Duck Fat But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. You can make sublime duck confit without fancy techniques or expensive fat. Making duck confit sous vide means two things: You can always buy a small amount of duck fat (or save it from your previous confit project) to use instead of pork fat back. The hard way of making this dish involves grinding up duck fat, melting it, cooking the duck legs in the melted duck fat and then recooking. But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. If you plan to use salted pork fat back, you can also go a bit easier on salting the duck.

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