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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 2 years ago
6 answers 1181 views
516f887e-3787-460a-bf21-d20ef4195109.bigpan
added about 2 years ago

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

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added about 2 years ago

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

84baef1b-1614-4c3d-a895-e859c9d40bd1.chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 2 years ago

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

8a5161fb-3215-4036-ad80-9f60a53189da.buddhacat
SKK
added about 2 years ago

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

0bc70c8a-e153-4431-a735-f23fb20dda68.sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added about 2 years 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.

3162c11b-e070-4795-95d1-fd9492a6b582.lulusleep
added about 2 years 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.