Comments on: How To Make Duck Confit http://freeculinaryschool.com/how-to-make-duck-confit/ Culinary School For The Rest Of Us Fri, 12 Mar 2010 21:42:01 -0800 http://wordpress.org/?v=2.9.1 hourly 1 By: Jacob Burton http://freeculinaryschool.com/how-to-make-duck-confit/comment-page-1/#comment-1652 Jacob Burton Thu, 14 Jan 2010 08:11:11 +0000 http://freeculinaryschool.com/?p=376#comment-1652 Yes, it will work with chicken. I would cook the chicken for about 3-4; they have less connective tissue then duck so they don't take as long to cook. Make sure you use an instant read thermometer to make sure that they have a finished internal temperature of 165F. I would use Canola Oil personally because it has a more neutral flavor. But if you really like the flavor of olive oil that will work as well. Yes, it will work with chicken. I would cook the chicken for about 3-4; they have less connective tissue then duck so they don’t take as long to cook. Make sure you use an instant read thermometer to make sure that they have a finished internal temperature of 165F.

I would use Canola Oil personally because it has a more neutral flavor. But if you really like the flavor of olive oil that will work as well.

]]> By: John http://freeculinaryschool.com/how-to-make-duck-confit/comment-page-1/#comment-1651 John Thu, 14 Jan 2010 07:02:29 +0000 http://freeculinaryschool.com/?p=376#comment-1651 In this economic time I would like to try this with chicken and O.O. or Canola. Any suggestions? And would the time and temp be the same for cooking and reheating? Thanks, love the site. P.S. One of these days I'm going to try the breads, but the meat and sauces are too much fun! In this economic time I would like to try this with chicken and O.O. or Canola. Any suggestions? And would the time and temp be the same for cooking and reheating? Thanks, love the site.

P.S. One of these days I’m going to try the breads, but the meat and sauces are too much fun!

]]> By: Miko http://freeculinaryschool.com/how-to-make-duck-confit/comment-page-1/#comment-1546 Miko Fri, 04 Dec 2009 19:18:42 +0000 http://freeculinaryschool.com/?p=376#comment-1546 I've always wanted to try duck confit, but haven't been so fortunate. No one I know eats duck and we don't dine at 5 star restaurants on a regular basis or anything. I wouldn't purchase duck and duck fat just for myself to try duck confit alone, sad times. I’ve always wanted to try duck confit, but haven’t been so fortunate. No one I know eats duck and we don’t dine at 5 star restaurants on a regular basis or anything. I wouldn’t purchase duck and duck fat just for myself to try duck confit alone, sad times.

]]> By: Jacob http://freeculinaryschool.com/how-to-make-duck-confit/comment-page-1/#comment-1304 Jacob Tue, 28 Jul 2009 09:54:16 +0000 http://freeculinaryschool.com/?p=376#comment-1304 @ Chris, You can get duck fat from a local butcher or order over the internet. Just Google "Duck Fat." In a pinch you can use Canola Oil, but there is nothing like duck fat (or pork fat if you're doing pork confit). @ Chris,

You can get duck fat from a local butcher or order over the internet. Just Google “Duck Fat.” In a pinch you can use Canola Oil, but there is nothing like duck fat (or pork fat if you’re doing pork confit).

]]> By: chris tolan http://freeculinaryschool.com/how-to-make-duck-confit/comment-page-1/#comment-1260 chris tolan Wed, 24 Jun 2009 18:51:18 +0000 http://freeculinaryschool.com/?p=376#comment-1260 Sounds great! But where do you get all the duck fat from??? Sounds great! But where do you get all the duck fat from???

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