Confit...who does it?

I'm pleading crappy cell phone display. The birds are usually pretty lean by the time they get south.

 

You should come up for a hunt! Its nuts!

 

When I was at the Blue Duck, we went through so much confit, so many ducks. If you want non-duck confit, we did a pork belly confit in pure pork fat, my god that was delicious.

 

That's something I would expect the Romans to have for dinner before the orgy.

 

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I have a lb of bacon in the sous vide right now.

 

ok guys i am getting hungry and its 1230 am here. need to book mark this for when i get my kitchen back.

 

I found a photo of mine. We confitted the whole duck. Couldn't get the breasts to sell when we ran it as a special.

 

My God. Between the confit and Jim's sous vide bacon, I feel like I'm getting a case of the vapors.

 

DAFFY !

 

Just had duck confit, duck breast with rhubarb reduction sauce at Talula's Garden in Philly.
Might just be the best tasting duck I ever had.

 

Hundreds of years of tradition can't be wrong.

 

I am so glad to see the foods that were originally developed for preservation (confits, krauts, pickles, etc) coming back to the fore as both really great tasting and worth the effort to make on a regular basis.