Is it possible to do the cooking step without bones?
Duck Leg Confit - without bones?
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Just trying for a different presentation I guess. Kinda thinking maybe shape the piece a bit.
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!
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.
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.