Comments on: Duck Confit, Part 2 http://thepauperedchef.com/2007/01/duck_confit_par_1.html Wed, 08 Sep 2010 06:19:40 -0500 http://wordpress.org/?v=2.9.1 hourly 1 By: ronaldo http://thepauperedchef.com/2007/01/duck_confit_par_1.html/comment-page-1#comment-2677 ronaldo Fri, 08 May 2009 02:41:10 +0000 http://blakeroyer.com/?p=340#comment-2677 did you rinse the legs after curing? did you rinse the legs after curing?

]]> By: Ned http://thepauperedchef.com/2007/01/duck_confit_par_1.html/comment-page-1#comment-1541 Ned Mon, 05 Jan 2009 15:38:08 +0000 http://blakeroyer.com/?p=340#comment-1541 <p>Hey, great blog! A friend made what she called duck confit for Christmas but cooked it only in its own fat. She said the extra fat wasn't necessary because she wasn't going to store any. It was passingly delish but I'm sure the extra fat would have made it surpassingly sublime. Has anyone compared the two methods? </p> <p>In the suburbs, we suffer from a dearth of butchers with basements loaded with pails of duck fat, not to mention pig skin. </p> <p>I did hear that suckling pig ears are the best for cassoulet.</p> <p>I've also heard rumblings in the fat wars that duck fat has somehow become good for us. Anyone have an ear to the ground on this? Maybe when paired with red wine, but anything is good paired with red wine, especially St Emillion.</p> <p>Cheers, Ned</p> Hey, great blog! A friend made what she called duck confit for Christmas but cooked it only in its own fat. She said the extra fat wasn't necessary because she wasn't going to store any. It was passingly delish but I'm sure the extra fat would have made it surpassingly sublime. Has anyone compared the two methods?

In the suburbs, we suffer from a dearth of butchers with basements loaded with pails of duck fat, not to mention pig skin.

I did hear that suckling pig ears are the best for cassoulet.

I've also heard rumblings in the fat wars that duck fat has somehow become good for us. Anyone have an ear to the ground on this? Maybe when paired with red wine, but anything is good paired with red wine, especially St Emillion.

Cheers, Ned

]]> By: noeleen gem http://thepauperedchef.com/2007/01/duck_confit_par_1.html/comment-page-1#comment-1540 noeleen gem Thu, 03 Jan 2008 22:51:52 +0000 http://blakeroyer.com/?p=340#comment-1540 <p>i was really interested and inspired of french cuisine, thats why i was train in a french restaurant in singapore. now im back here in philippines im going to make my own duck confit and make it as my feasibility studies i hope i can make it well... cheers...</p> i was really interested and inspired of french cuisine, thats why i was train in a french restaurant in singapore. now im back here in philippines im going to make my own duck confit and make it as my feasibility studies i hope i can make it well… cheers…

]]> By: James Babiarz http://thepauperedchef.com/2007/01/duck_confit_par_1.html/comment-page-1#comment-1539 James Babiarz Thu, 01 Feb 2007 01:32:03 +0000 http://blakeroyer.com/?p=340#comment-1539 <p>I'm hugely interested in poultry fat myself :-)... thanks for writing here, and feel free to check it out on my blog.</p> <p>James</p> I'm hugely interested in poultry fat myself :-) … thanks for writing here, and feel free to check it out on my blog.

James

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