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!

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7 Comments

AntoniaJames November 23, 2016
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)
 
Ali S. November 23, 2016
Phew! Thank you.
 
meathead November 23, 2016
Don't worry. The shorter time will be fine.
 
Ali S. November 23, 2016
I like your attitude. Thanks a million.
 
Nancy November 23, 2016
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 ;)
 
Nancy November 23, 2016
Salt not salr
Duck not dyck
OK to not okbto
 
Ali S. November 23, 2016
Thank you! I can't wait for my roasted duck.
 
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