@Fiorella going to give this a go (picked up some duck at the farmers market). Don’t have too much bacon fat around at the moment but well supplied with beef fat. Your opinion on combining the two for this recipe?
Chicken Confit
Fiorella
#22
Beef fat would work, too. If you do use bacon fat, it will impart a smokey, baconee flavour…a different flavour profile…still will taste good for sure, but different direction with taste. For a “cleaner” taste, stick with beef fat only. The fat I used in this recipe is lard, which is pork fat without the smokey flavour.
How nice getting duck for this recipe. This recipe is certainly better with duck than chicken. Yummers!
Also, with duck (which is a more robust meat than chicken), the recipe calls for a bit of fresh garlic. Two or three cloves, sliced, added to duck legs when placed in the fat.
Hope you report back with results!
larry
(Larry Lustig)
#23
Will do. Might cook it off tonight (8 hours of dry bring) or tomorrow. If I were to leave it on the oven with the timer set do you think the additional hear as the oven cools down would be a problem? Or, can this be done lower and slower than the temperature in the recipe?
Fiorella
#24
Nope, not a problem. It will work, keeping vessel sealed with lid, all will be ok and safe. Very forgiving recipe.