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Oops started a little too late

Hi -- I am bad at reading directions and started Melissa Clark's Duck Confit too late. This is the recipe: https://food52.com/recipes...

I have one pound legs, which means they need at least 32 hours to brine, but I need to start cooking them around 2pm tomorrow. Should I up the quantity of brine to speed this situation up? Thank you!

Books Editor and Stylist at Food52.

asked 7 months ago
7 answers 317 views
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Nancy

Nancy is a trusted home cook.

added 7 months ago

I would be afraid adding salr to the brine would make the dyck legs too salty. A quick skim of the comments showed at least one other person started too late and M-Clark said it was okbto beine only for a morning.
Think like J-Child...rename the dish and all is fine.
You are now serving: sauteed or roasted duck ;)

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Nancy

Nancy is a trusted home cook.

added 7 months ago

Salt not salr
Duck not dyck
OK to not okbto

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Ali Slagle

Books Editor and Stylist at Food52.

added 7 months ago

Thank you! I can't wait for my roasted duck.

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meathead

Author of the New York Times Best Seller “Meathead, The Science of Barbecue and Grilling” and barbecue whisperer of AmazingRibs.com.

added 7 months ago

Don't worry. The shorter time will be fine.

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Ali Slagle

Books Editor and Stylist at Food52.

added 7 months ago

I like your attitude. Thanks a million.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

They really don't need exactly 32 hours to brine. I've made that recipe many times, as written, with 24 hours or less of brining time. ;o)

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Ali Slagle

Books Editor and Stylist at Food52.

added 7 months ago

Phew! Thank you.

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