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is there any way to make duck confit that won't end up with my oven covered in duck fat?

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bigpan added 12 months ago

Are you not putting a lid on the pot, or covering with foil ?

GFChinese added 12 months ago

I wasn't. I sear it in a fry pan and then cook it in that pan, can I pop the lid on?


Chris is a trusted source on General Cooking

added 12 months ago

I cook it all on top of the stove, not in the oven at all.

SKK added 12 months ago

This is a great painless recipe from Melissa Clark -


Sarah is a trusted source on General Cooking.

added 12 months ago

Are you making duck confit (slow poach in its own fat) or pan frying duck that has already been confit, to serve? Making confit itself doesn't usually involve searing the duck first.

babytiger added 12 months ago

That's what I was thinking as well. The duck should be submerged in oil and cooked in a low oven. There should not be splattering.

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