YAADC (Yet Another Article on Duck Confit)

So I've wanted to make Duck Confit ever since I purposely picked Les Chefs de France at Epcot in Disney World 6 years ago... Amazingly everybody else in the world decided to write an article about making in the months of December/January. (I'm looking at you Cooks Illustrated and The New York Times).

In spite of that, I'm using my recently obtained copy of Charcuterie and am going to create a truer version of duck confit. Following that... I'm going to make some cassoulet, Salad and any other things I can find.



All the products are from Hudson Valley Foie Gras, which is one of the larger produces of duck and foie gras on the east coast. Ever had foie gras in a NYC restaurant? It's probably from here. They'll ship pretty much anywhere for a fee, and even sell pre-made confit which I'm told is pretty darn good. (Coming within the next month or two a tour of the farm!)

Duck Confit has a few very simple steps that take some time and patience, but are sure to knock the socks off any of the lazy methods, or store brought versions (and at a much more pleasing price range!)

1) Salt/Flavor
2) Poach in Fat

From Confit

3) Store in Fat

As you could imagine... this isn't going to be getting any awards from your cardiologist, but we're not wrapping it in bacon (yet).