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Originally Posted by kongfeet  Hi. I was wondering if anyone has ever tried confit-ing duck breast. There doesn't seem to be any recipe on the internet so I'm guessing maybe it's not a good idea? But since I'm not a fan of the more common preperations - sear it on a pan and finish in the oven, I'm wondering if there is another way to cook it.
Also, how about beef confit? Say, instead of braising short rib in veal stock, would it work if I cooked it in beef fat?
Thanks, in advance. |
Generally for duck we use legs for confiting. Just salt 'em, let them rest overnight, then low & slow. That nice crispy skin that is left when you render out the fat makes a nice light snack.
