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

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6 Comments

Reiney May 6, 2013
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 May 6, 2013
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.
 
SKK May 5, 2013
This is a great painless recipe from Melissa Clark -
http://food52.com/recipes/15892-melissa-clark-s-really-easy-duck-confit
 
Greenstuff May 5, 2013
I cook it all on top of the stove, not in the oven at all.
 
GFChinese May 5, 2013
I wasn't. I sear it in a fry pan and then cook it in that pan, can I pop the lid on?
 
bigpan May 5, 2013
Are you not putting a lid on the pot, or covering with foil ?
 
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