Sunday, March 17, 2019
Further adventures in charcuterie. I wanted to make duck confit. I couldn't find duck legs, so I bought two whole ducks, then broke them down. I seasoned the breasts with salt and pepper and put them on a paper towel on a plate in the refrigerator, uncovered. I roasted the bones and the wings, saved the rendered fat, and made stock. I used the sous vide for the legs- it's a 42 hour proposition, but is is also just set it and forget it, so that was easy. We had the duck breasts a day or two latter- they also got the sous vide treatment, followed by a quick sear. The sous vide duck breasts also gave off a fair amount of fat, so that was nice-- I purified it all using the gelatin method and now have a generous reserve of snowy white duck fat. Lovely. Saturday I assembled the works, and added some chicken thighs to stretch it a little. All told it amounted to a week and a half of shopping, fussing and actual cooking time, which kind of suggests that maybe this is one of those meals that perhaps I could have just had at a restaurant, but it was mighty good all the same. All told, two meals for six and eight respectively, with some left over for supper later this week, so in a sense it was economical.