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What are your favorite ways to use duck confit? I made the Melissa Clark Genius recipe this morning, and am thrilled with the results. ;o)

I need some ideas now for how to use the four legs (not the fat or the skin). Thanks so much, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 2 years ago
8 answers 2273 views
Bigpan
added over 2 years ago

I like to shred, add some fine chopped onion, seasoning, a splash of cognac - call it a rillette and serve as either a terrine or with toast points. You can put it in a blender to make a piping paste also.

1390710_10151917400148928_1193325941_n_1_
added over 2 years ago

Let me just say this right now, GRILLED CHEESE. Artisan Bread, Shredded Gruyere Cheese, Shredded Meat from the Duck Confit, More Gruyere Cheese, Artisan Bread. Instead of Butter or Mayonnaise, use some of the Excess Duck Fat on the outside of the bread to make it extra Ducky. Optional, Homemade Sauerkraut after the Duck Meat, to add a bit of sour twang to the mix. This is extravagant. This is ridiculous. This is delicious.

20090907-jackson-8
added over 2 years ago

Make a simple salad of shredded duck confit, arugula, fresh figs (or dried ones poached in port) and toss with a balsamic vinaigrette. I served this on Christmas Eve next to a roast goose, and have been craving it ever since.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

These are all such great ideas. Thank you, everyone! ;o)

2011-03-07_18-28-41_870
added over 2 years ago

Cassoulet....which reminds me that I need to make some soon!

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added over 2 years ago

I don't have a favorite way, since I've never made it, but I just stumbled across these barbeque lentils to serve with duck confit on page 119, last recipe listed in this Magnolia Grille cookbook link (given for the red pepper jelly question):
http://books.google.com...

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added over 2 years ago

Tacos with pickled red onions and cilantro.