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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 4 years ago
6 answers 1243 views
516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 4 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 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

Chris is a trusted source on General Cooking

added about 4 years ago

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

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added about 4 years ago

This is a great painless recipe from Melissa Clark -

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added about 4 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 4 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.

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