Cooking Duck Confit
What was the last thing that ambitious cooked / prepared at home?
Tomorrow I'm going to confit of duck legs for the first time. What was Homemade last thing that is typically considered "just" food restaurant? I'm using duck fat. @ Passenger: Yes, I understand about the actions involved in pho. However, it takes a long time, meat extract used for my last batch took over four hours.
I tend to duck at Christmas and this year I did duck a l'orange and a glazed ham on the barbecue … everything worked out but it was nerve wracking to think that everything can be burned or raw finish in the middle. 'Lol
Cooking with killer: Duck; Confit. Episode II
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Rendered Duck Fat – 1 gallon $37.00 Use duck fat in place of olive oil or butter for all your braising, roasting, and sauteeing needs or simply spread on crusty peasant bread for a delectable treat. Keeps up to 6 weeks refrigerated, or indefinitely frozen…. |
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Rendered Duck Fat – Pork-Free (Pack of 2) $26.20 Better than Butter! Use this all natural rendered duck fat to make your own confit, sauteed potatoes and vegetables. Pork-Free. Many of the Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul II. Fabrique Delices was also a proud supplier of the 1996 Atlanta Olympic Games…. |