Succulent Duck Confit

October 15, 2011

pimg class=”alignright” title=”Duck Confit” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/duck_confit.jpg” alt=”duck confit” width=”320″ height=”213″ /Duck confit came about centuries ago because of a practical need to preserve meat for long periods of time without refrigeration. While modern society has mostly lost the need to preserve meat for months, it has not lost its taste for duck confit; in fact, the dish has been elevated from practical peasant food to high-end, gourmet fare./p
pCooking duck legs in fat makes the meat incredibly succulent but not oily. There is no chance it will dry out and become tough and you are pretty much guaranteed amazing flavor. It’s also really easy to do, especially if you have a slow cooker./p
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pSo then why not confit the entire bird, you ask? While the flavor and texture of the tough dark leg meat (and even the wings and gizzard) improves with long cooking time, duck breasts are much tastier after […]

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