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Kristen M.
January 25, 2010
Melissa Clark recently published a duck confit recipe that was streamlined for the home cook in the New York Times (Really Easy Duck Confit). I haven't tried it yet, but that's my plan for the next time some duck legs wander through my kitchen: http://bit.ly/8MH0vn
coffeefoodwrite
February 6, 2010
Always up for a good duck confit recipe...thanks for the tip, kristen m
Demian R.
January 25, 2010
I just did duck confit using Thomas Keller's recipe in his Bouchon cookbook. Simple and amazingly delicious. I wrote a post about the process at: www.demianrepucci.com
coffeefoodwrite
January 25, 2010
Can't wait to read your post - and to try the recipe. thanks for suggesting!
Abra B.
January 25, 2010
Make the duck confit recipe in Cooking of Southwest France, since you have it. I've made it several times and it's always delicious!
coffeefoodwrite
January 25, 2010
I can't wait to try this recipe -- I like the way she goes into detail about the different kinds of duck and how they taste and cook differently. She has a great recipe for rendering duck fat that is fairly painless -- and the little cracklings fried afterward are really good as well. Thanks for reminding me about this --so much duck...so little time =)
pierino
January 27, 2010
One of the things I hate is when I read a recipe for say, duck breasts, that instructs you to "remove skin and discard"---just wait a minute, that's half the weight of a duck breast. Are you kidding.
Any hey I'm multidimensional too. But only in the Buckaroo Banzai sense.
Any hey I'm multidimensional too. But only in the Buckaroo Banzai sense.
coffeefoodwrite
February 6, 2010
Remove skin and discard???? Are you kidding???????ha! The skin is the best part....
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