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

This is my green salt that will cure the duck legs for the next 24 hours.

I could eat all of that in 1 day,,,

The three days of duck continues. Stock is now made and the smoker is fired up cooking the duck "hams".

Originally Posted by Hirlau

I could eat all of that in 1 day,,,

I will help you lol.We could do it together!

That looks fantastic.not much of a fan of domestic duck but give me some sprig or mallards and I am on that stuff like a pitbull on a porkroast

Originally Posted by pixelfixed

That looks fantastic.not much of a fan of domestic duck but give me some sprig or mallards and I am on that stuff like a pitbull on a porkroast

Ha ha ....c'mon Pixle....now if a plate of that was put in front of you with a mess O Duck gravy you gonna tell me you would pass that up ???

Originally Posted by Nightblade

Ha ha ....c'mon Pixle....now if a plate of that was put in front of you with a mess O Duck gravy you gonna tell me you would pass that up ???

Hell no,as long as the skin is crispy nothin better than crispy duck fat

Smoking is over. Here they are. One more leg of this journey.....literally. I mean the duck legs.


BTW, I absolutely HATE Tapatalk and these upside down images.

And finally for the confit de canard. The green salt has been rinsed off and these legs have been vacuum sealed with some of their rendered fat. They will cook sous vide for the next ten or twelve hours at 167. Then they will be plunged into ice water to cool completely before being frozen for later use. See you tomorrow.

This man knows how to eat. 'Gorgeous fare, OCD.