|
Oxford Comma posted:24 hours ago, that Charcuterie book hadn't even been ordered. Today, its in my hands and I'm planning on making some duck confit tomorrow. My parents are still using the left-over goose fat from last christmas, they keep it in an air-tight container in the fridge and it's still good. Duck/goose fat is awesomely tasty stuff. I know that's just pure fat, but I'd hazard a guess that duck confit will last for 6 months in the fridge no problem.
|
#
¿
Nov 8, 2011 13:58
|
|
|
|
| # ¿ May 5, 2024 13:25 |
|
|
Cathab posted:Also, "Kosher salt" - is that just a variation of sea salt / rock salt (IE: Maldon salt flakes etc?), or is it something else again? Kosher salt just means it has big flakes that stick well to the surface of meat etc. Maldon sea salt should be a direct replacement, it's what I use.
|
|
#
¿
Dec 31, 2011 10:48
|
|
|
Daedalus Esquire posted:Also, any suggestions for what to do with the wings/legs/thighs? I've never cooked duck. You should totally make duck confit, it's ridiculously good.
|
|
#
¿
Sep 13, 2012 08:48
|
|
|
Martello posted:What can you do with pig hearts and livers? I'd make some leverpostej with the livers and some of the lard. With the hearts, I presume they're whole? If so, I'd clean them, salt and pepper on the inside, fill them with prunes and bits of apple. Sew closed. Brown them in butter, then add boiling water and let them simmer for 2-2½ hours. Take out the hearts, keep them warm and make gravy in the pan. Cut into thin slices and serve with mashed potatoes. Parsley is a decent alternative to the prunes+apples.
|
|
#
¿
Oct 23, 2012 08:05
|
|