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Make your own duck confit using my sure-fire, easy discovery

by:Tuowei     2019-09-09
January 26 morning 6:30-
For a long time, I have been a huge fan of the duck meat, a specialty of gasconey, France, and it draws on an ancient method of pickled meat, and then slowly cooks it with its own fat.
This worked especially well on goose and duck, but I also had a great success in using turkey, pork and even lamb.
Cooked meat is then packed into a can or jar and covered with cooking fat, cooking fat is sealed and helps to preserve. Properly-
Homemade candy can easily be kept in the refrigerator for a month, because the curing of salt can inhibit harmful microorganisms, while covering it well with fat to prevent air from touching it.
Oddly enough, the duck candy you buy in a specialty gourmet or butcher\'s shop is usually vacuum --
Sealed in plastic bags, it can take $8 or more for one leg and thigh.
It\'s a bad price for me because you can sometimes get the whole duck for $10 per bird
I said, take out your chef\'s knife and cut off two legs and two breasts connected to your thigh.
As one of the 35 people on earth who still make their own candy, I tend to buy ducks and make the job more valuable.
While the little boogie may only use chicken legs and thighs to make candy, I also use breast because, well, it\'s there and I\'m extravagant.
I will never buy pre-for the record-
Made duck.
Once you hear my rejection, you won\'t
Smarter Way to Make candy with a regular slow cooker.
First of all, you need something beautiful and healthy. yes, I said )duck fat.
You see, the duck contains 35.
7% saturated, 50.
For 5% months (
High fatty acids)and 13.
Unsaturated fats (7%)
There\'s Omega inside. 6 and Omega-3).
Compared with olive oil, olive oil is 75% of the single saturated fat (
Mainly fatty acids)
, 13% saturated fat and 10% Omega-
6 fatty acids and 2% Omega-3 fatty acids.
So, in terms of fat, the variety of ducks is good.
It also adds something delicious to fried eggs, baked potatoes, potato pancakes, fried beans, caramel onions . . . . . . Oh, let\'s count the lovely ways!
The first thing you have to do is render enough fat to cook your duck meat.
Remember the two whole ducks you bought at a discount.
If you\'re lucky, you can ask a friendly butcher for some raw duck fat. )
In experience, a pound of duck fat should produce about a cup of rendered fat.
Just remove and chop the thick layer of fat attached to the body. (
Bake the rest of the body Brown and make ridiculous
It\'s rich in stock. )
It might be a good idea to use the bodies of three or four ducks, just to make sure you have enough fat.
Again, buying rendered duck fat from a specialty store is very expensive, but the good news is that rendered duck fat can be reused and kept in the refrigerator almost forever.
Cut the fat into small pieces and place it in a large pan or baking pan to completely cover it with enough water.
Turn the heat down and almost no sim for about 90 minutes or more until the water is all evaporated leaving beautiful golden fat.
Pay close attention when it starts to look like the sim child is disappearing-
When the water is boiling, the rest of the fat goes dark in color.
In the end, the boiling bubbles become small, which means that all the water is gone.
At this point, remove from the heat immediately to avoid burning fat.
Let the fat cool and then stretch through fine
A mesh filter for the removal of cracks and other solids.
Cool the fat to room temperature and transfer to the refrigerator in a clean container (
Yogurt bucket works well)
Refrigerate/freeze until required.
Guys, this is the hard part.
The candy is super delicious. easy.
In a large plastic Ziploc freezer bag, heal four duck legs with thighs and four duck breasts :-
4 tablespoons of Jewish salt
Five cloves of garlic.
1 fat onion peeled and sliced
Add 1 1/2 tbsp of thyme leavestos to the duck parts, seal the top of the zipper, stir, apply the pieces with seasoning.
Refrigerate for 1 to 2 days and give you plenty of time to make the duck fat.
Now, genius is here.
Most candy recipes will let you gently cook the duck part in the oven at 225 degrees F with duck fat in the pan and always enjoy watching. Baloney.
When you are ready to go, remove the duck slices from your bag, brush them gently with a paper towel, remove too much seasoning/salt, and then put them into a regular slow cooker. k. a. Crock Pot.
Add enough duck fat to cover the part, set the dial to low temperature, cover the lid and go and watch the T-shirt
Vee or something.
No need to worry about the timing of the process, just come back as you approach it --
In any case, four or six hours is OK.
To see if it\'s done, gently pierce the meat with a sharp peeler.
If it slides in effortlessly, you can go.
Carefully remove the meat pieces and place them in a glass casserole that does not deteriorate or something like that --safe container.
Let the fat cool enough to deal with, and then scoop enough fat on the cooked duck slices, covering about 1 inch.
Cover and cool off outside or in the garage (
Winter after all).
It will be kept in the refrigerator for up to four weeks without interference.
Filter the remaining fat off any dirt accumulated in the cooker and then refrigerate until set.
Finally, remove the hardened refrigerated fat from the container and discard any water/broth/garbage that may precipitate to the bottom, then put it in a plastic bag or yogurt bucket for freezing until the next time.
To serve, the candy that will be buried in the fat in the oven is gently heated enough to melt the fat.
Use the lift to carefully extract the meat, transfer to the grill on the tray to capture the water droplets, and then bake in an oven of about 325 degrees F until the surface is a bit brittle. (
Or, use it in cassulette-
More information about that day. )
As mentioned above, filter and freeze the remaining fat for another day of use and eat the candy with salads, side dishes, etc --
The excess fat has been safely drained and the rest is the most juicy meal.
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