Content about Duck Fat
January 14, 2010
Can steamed duck legs tasted better than ones poached in duck fat?
The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times. Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads (Jonathan Gold actually sent me some interesting options on Twitter), I finally sat down to a blind taste test.
A...
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January 5, 2010
Can you really leave behind all the fat??
Welcome to the Idea Lab, where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments!
Is duck confit a lie? According to Dr. Myhrvold, who runs Intellectual Ventures in Seattle, the technique is actually rather pointless.
...confit, the French technique of cooking slowly in fat, is supposed to impart a unique taste and texture as the fat penetrates the...
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September 22, 2008
It was a last-minute whim, but there I was at the checkout, buying a whole duck. I've cut up dozens of roast chickens into legs, thighs, and breasts -- usually with the meat and skin steaming and burning my fingers -- so how much harder could it be to do the same with a duck? Above all, it's much cheaper to buy a whole duck and cut it up yourself than it is to buy the parts separately -- and every duck has a generous amount of fat that...
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July 23, 2007
I should apologize before I begin, because what I write about Portland is no doubt going to sound like a tourist ad. After just a few days spent there, it became one of my favorite cities. It has a number of things on its side: proximity to the water; an industrial, scruffy charm; a relaxed, West Coast vibe; and above all, more than a couple world-class restaurants.
Hugo's, for example, is steered by a chef named Rob Evans, who came...
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January 25, 2007
It was a terrifying moment: The bottom of my pan was lined with raw pig skin, on top of which were alternating layers of beans, the meat from pig knuckles, duck confit, sausages, a paste made of blended onions and more boiled pig skin--and I was rapidly reaching the top rim. In fact, I'd already reached it. I still had a bowl of beans, not to mention 4 cups of gelatinous bean and pork water I was supposed to be pouring over everything, to...
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January 21, 2007
Duck Confit, Part 2 It turned out that, for my 6 legs totaling 3 pounds, the large contained on the right (1.75 pounds) was the perfect amount for the confit. I threw my three D'Artagan containers in the freezer for another time.
6 duck legs (about 3 pounds) salted and spiced, cured in the refrigerator for 24-36 hours (see previous post.) 36 hours is about the maximum, otherwise it will become too salty.
1.75 pounds...
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All content copyright Nick Kindelsperger and Blake Royer.
