Thread: just wanted to share tonight's dinner with you guys..

OCDshaver, Any tips on duck confit? I have been wanting to try it out since receiving a book on charcuterie.

Originally Posted by Leatherstockiings

OCDshaver, Any tips on duck confit? I have been wanting to try it out since receiving a book on charcuterie.

Yes. First be very careful with the salt. Too much and it gets very salty very quick. Not more than about 40 g for 5 lbs of duck. Strange to mix imperial and metric measurements but I picked that up from my Rhulman book on charcuterie. The next thing I'll suggest is to take that salt and put it in a mini food processor with your garlic, peppercorns, and thyme. Grind all of your herbs and spices into the salt and use that as your rub. It seasons up much better that way. Finally, pack the legs into the smallest space possible so that you're using the least amount of duck fat as possible. I do mine sous vide with just a few tablespoons of fat per leg. But that's not an option for everyone. Also store it in the smallest portions you can. Many recipes will say to cover all of the legs in fat and store it in the fridge. And that's great but you have to warm all of them to simply remove one and that's not practical. Finally, when reheating it, place it skin down in a cold skillet and bring it up to temp. Render ALL of the fat out of the skin and it will be ultra golden and crisp. Then place it into a separate pan and place it in the oven. Use the remaining fat in the skillet to cook some potatoes.
It'll look like this.

Ah, the charcuterie book I have is the Ruhlman one.

Originally Posted by Leatherstockiings

Ah, the charcuterie book I have is the Ruhlman one.

Excellent choice. It is THE best book out there.

Ooh, boy that duck looks good.

Do you have any favorite recipes from the Ruhlman book?
I tried the smoked chicken a couple of weeks ago and it was pretty good. I think it's the only recipe u have tried thus far.

Here's a pic from the BBQ thread

Originally Posted by Leatherstockiings

Ooh, boy that duck looks good.

Do you have any favorite recipes from the Ruhlman book?
I tried the smoked chicken a couple of weeks ago and it was pretty god.

Try his bacon, the pancetta, and the duck hams that I'll be making this weekend. The sausages are good too. You really can't miss with any of them. But the more you put into them, the more you get out. Jump in with both feet. Grind meat, stuff casings, render fat, and hang meat to dry. I used to make my own pancettas but I'm now married with cats. That just doesn't work any longer. It's a long slow process but all you have to do is wait. It's a great book that will keep you going for years.

Originally Posted by OCDshaver

Yes. First be very careful with the salt. Too much and it gets very salty very quick. Not more than about 40 g for 5 lbs of duck. Strange to mix imperial and metric measurements but I picked that up from my Rhulman book on charcuterie. The next thing I'll suggest is to take that salt and put it in a mini food processor with your garlic, peppercorns, and thyme. Grind all of your herbs and spices into the salt and use that as your rub. It seasons up much better that way. Finally, pack the legs into the smallest space possible so that you're using the least amount of duck fat as possible. I do mine sous vide with just a few tablespoons of fat per leg. But that's not an option for everyone. Also store it in the smallest portions you can. Many recipes will say to cover all of the legs in fat and store it in the fridge. And that's great but you have to warm all of them to simply remove one and that's not practical. Finally, when reheating it, place it skin down in a cold skillet and bring it up to temp. Render ALL of the fat out of the skin and it will be ultra golden and crisp. Then place it into a separate pan and place it in the oven. Use the remaining fat in the skillet to cook some potatoes.
It'll look like this.

a small lot of sauteed Morels with peas and pearl onions in some of the fat would be a nice companion to that yumminess . Just sayin.

Originally Posted by Nightblade

a small lot of sauteed Morels with peas and pearl onions in some of the fat would be a nice companion to that yumminess . Just sayin.

You know what's better? A bottle of Beaujolais.

Originally Posted by OCDshaver

You know what's better? A bottle of Beaujolais.

You dirty dog you. Beaujolais is my favorite Table wine ......yes absolutely !! +1

Alright, we gotta finish this visual now with a Tart Tatin and a nice Port Or Apple Lambic beer ...zsheesh m'neck hairs are standing up !