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Duck Confit

post #1 of 10
Thread Starter 

I have made duck con-fit a few times. I am a young, inspired passionate at home gourmet cook. I cook for family and friends during get tog-ether's and do tons of research. I am trying to perfect my duck con-fit. 


Since I work long hours Monday thru Friday I have taken advantage of my slow cooker on many different occasions. The  issues I have encountered while cooking the duck con-fit is that it has come out a little dry. I have two duck breast in the freezer I plan on using Friday as a welcome home gift for my boyfriend. I have cooked the breast on high for an hour, then low for 6 hours in the past in my slow cooker and it just doesn't come out right.


Do you recommend that I sear the breast before putting in the slow cooker to keep the juices contained?

Continue to cook on high in the slow cooker for a smaller amount of time?

Or do you have any recommendations on any techniques?


Also I want the skin to be nice and crispy after cooking. What do you recommend to do while maintaining the tender meat? Do I throw it in the oven before serving skin side down/up on broil?



post #2 of 10

Hi there... 


I'm intrigued as to why you're spelling it "con-fit"? It's simply "confit", no dash, like you spelled it in your title. 


Now confit is a slow cooking method that works much better for the legs and thighs, not so well for breasts. I cook a duck breast from raw in about 12mn on very low, then 3mn on high. So 1 hour on high plus 6 hours on low has got to be ridiculously overcooked, no matter the cooking technique!


I recommend that you think of something else for your duck breast, and get some duck legs for your confit.


As for reheating the confit, there are as many techniques as there are cooks. You can keep a lot of duck fat in the pan and place the legs skin up, with the fat covering nearly all of the duck, leaving the skin exposed. That goes in the oven until the skin crisps up a bit. Personally I prefer to heat them up in the pan, first in a fair amount of duck fat, on medium, skin side up, then I pour the fat off, raise the heat to high and flip them to sear the skin. 


Use the duck fat to sautee some potatoes, the perfect accompaniement to your duck confit. 


This thread is making me hungry!! talker.gif

post #3 of 10
Hi there, the way I've always done confit duck is to always use the legs,the bone helps keep the flavor and the moisture, cover in fat either duck goose or butter and cover slow cook for at least 3hours on a low heat ...about 100c.... ....the fat will seal it during cooking and storage reheat and flash in a hot oven or grill ...
post #4 of 10
Thread Starter 

Thanks! I blame it on my spell checker. Hehe


Yes that's what I imagined. Can't really make duck confit in the slow cooker. Your reply was very useful, I will just cook it stove top. Duck fries are to die for, yet I want it to remain classy. How would you recommend I make potato galette with the duck fat?

post #5 of 10

A very classy way to make a potato galette would be "Pommes Anna" where you coat potato slices with duck fat on all sides, and place them in a pan slightly on top of each other... here, a picture will explain better than my words. Sear on the stove top, flip and stir the other side, then finish cooking in the oven:


post #6 of 10
Thread Starter 

Ok I am drooling right now... 


I have made potato galette before but never with duck fat. Don't know why I never thought of that before. Again thanks. What salt do you prefer since I am pairing it with the duck.... Fleur de sel, truffle salt, maldon......

post #7 of 10

Fleur de sel will always be close to my heart. 


BTW if Pommes Anna sound like a bit too much work or a bit too difficult to plate, you can also consider doing individual "Pommes Maxim", which is basically a single layer of Pommes Anna: 


post #8 of 10
Thread Starter 

I might do the individual Pommes Anna so that I can layer the duck on top.... I once made these


 amazing sweet potato, quinoa, gruyere patties florentine with the duck layered on top and a greek yogurt nutmeg mustard cream as a garnish.... I just loved the combination of a crispy patty under tender duck. The textures are lovely and the flavors really played with each other well.


Quinoa, sweet potato & gruyere crispy florentine patty, topped with duck confit and a greek yogurt nutmeg mustard cream. Crispy truffel brussels sprout with candied lemon zest and bacon.

post #9 of 10
Originally Posted by ARTforFood View Post

amazing sweet potato, quinoa, gruyere patties florentine 


A bit difficult to see on your photograph but that sounds delicious!

post #10 of 10

Don't use a duck breast for duck confit. Use the legs...the legs have much more connective tissue which will break down over time, giving you a "fall off the bone" effect. Duck breast meat will simply dry out and overcook with that long cooking time. You could cook it for 24 hours and it wouldn't get any more tender. 


The slow cooker might work really well for confit, assuming you switch to duck legs. Cover in the fat, set it to about 180-200 degrees, and let it go for 6-8 hours or so. I bet the results would be very good. Your best bet at that point is to let it cool to room temp in the fat, then into the fridge for at least a day. 

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