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Confit
Jul 12, 2008 10:22:15 GMT -5
Post by annettecinca on Jul 12, 2008 10:22:15 GMT -5
I saw an episode of Emeril quite awhile back in which he made Chicken Confit, and he explained the process is the same for chicken as for duck. So in answer to Chic's request for a recipe....here's one. I have not tried this out (yet!) but his method seems to be consistent with what I understand the process is supposed to be. www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32216,00.html And his duck confit recipe is included in this Nacho recipe (it appears to be just the same as the chicken recipe above). www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26360,00.html Both of these call for shredding the meat for other purposes, but as we know, our favorite Duck Confit in Paris is served on the bone and fried (presumably in duck fat) to crisp up the skin. Maybe someone else will have a recipe they've actually tried!?
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Confit
Jul 20, 2008 12:33:48 GMT -5
Post by chicchantal on Jul 20, 2008 12:33:48 GMT -5
Thanks! My issue with confit is that yes it's on the bone but I never have the courage to put it in preserving jars, which I believe you can.
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