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Duck Leg Confit - without bones?

post #1 of 12
Thread Starter 

Is it possible to do the cooking step without bones?

post #2 of 12

Sure is. What are you preparing? 

post #3 of 12
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

Sure is. What are you preparing? 

 

Duck confit!  Without bones maybe.

post #4 of 12

I thought maybe the confit was going to be an ingredient for a more complex preparation... 

 

So... why not leave the bone in? Is it for presentation? Just being curious. 

post #5 of 12

I pretty sure the bones (Especially the marrow?) gives a lot of flavor to duck confit, but that's just my guess. I really want to make duck rillette some day, maybe I'll start off with pork because of cost and the fact I've never made it. Seems like a fancier version of chicken salad.

post #6 of 12
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

I thought maybe the confit was going to be an ingredient for a more complex preparation... 

 

So... why not leave the bone in? Is it for presentation? Just being curious. 

 

Just trying for a different presentation I guess.  Kinda thinking maybe shape the piece a bit.

post #7 of 12

  Maybe try doing something along the lines of this if you can get the product.

 

  https://www.youtube.com/watch?v=vDi0TqnJ_mM

 

  You could debone the duck and shape it back into a solid mass I guess?

post #8 of 12
Quote:
Originally Posted by NewOrleansCookJ View Post
 

Seems like a fancier version of chicken salad.

 

?!?!?!?!!?!? 

 

:confused:

post #9 of 12

  Well not really... @Someday This is a video recipe I saw of Duck Rillettes https://www.youtube.com/watch?v=mb-pXczfe7A What I mean't is that its like a bound salad although the binders in this case are duck fat, duck stock, butter and a little dijon; armagnac is also a wet ingredient. There's very little else, so maybe its technically a pate and not a bound salad. IDK!!! Enough questions Good Day!:laser::eek: 

post #10 of 12
Quote:
Originally Posted by kuan View Post
 

 

Just trying for a different presentation I guess.  Kinda thinking maybe shape the piece a bit.

No problems. I have made this before Kuan. I kept the Confit fat for a few months and reused it to make multiple batches. Each time you use the fat it takes on more flavor. Yes the bones add some flavor but the herbs and duck fat shine through more. 

De-bone the leg/thigh as per usual and go from there.

post #11 of 12

Don't forget its also super easy to debone once it is cooked. 

post #12 of 12

One place I worked at would remove the thigh bone from the duck leg quarter, but leave the leg bone in.  We then formed the thigh meat into ball with the leg bone sticking out (like a duck lollipop) and tied it, to keep its shape, before confiting it.

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