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

asked by @GFchinese about 1 year ago
6 answers 1088 views
Bigpan
added about 1 year ago

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

Default-small
added about 1 year 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_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 1 year ago

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

Buddhacat
SKK
added about 1 year ago

This is a great painless recipe from Melissa Clark -
http://food52.com/recipes...

Sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added about 1 year 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.

Lulusleep
added about 1 year 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.