Duck Legs [Food/Vendor]
2006 Nov 27
You're right. The recipes for duck leg confit all call for extra fat, which I assume you can buy..but I'm not really up for that.
However I did manage to weed through the recipes and found a braised recipe that looks interesting.
If it turns out good I'll post it here...if not well then I guess my cats are getting a special treat!
However I did manage to weed through the recipes and found a braised recipe that looks interesting.
If it turns out good I'll post it here...if not well then I guess my cats are getting a special treat!
2006 Nov 27
LOL. Cat eats duck!
I will cook the duck legs as follows:
- Spread salt evenly onto the duck leg and put in the fridge overnight (best to use fine sea salt, I normally buy it from Bulk Barn)
- Pour hot water onto the leg quickly and spoon wet the legs with malt sugar liquid (assuming you have already dissolved the malt sugar in a cup of hot boiling water and put 1 tablespoon of vinegar and 1 tablespoon of Chinese rice wine to the cup). I normally get the malt sugar and Chinese rice wine from 168 or Kowloon Market.
- You just need to make sure that the legs are fully wet by the sugar liquid.
- “Hang” dry for few hours before you put the duck legs in the oven
- Bake at 350 degree for 30 minutes and then flip over for another 30 minutes (depending on your oven, you may want to bake for initial 45 minutes and 30 minutes later).
Note that the vinegar and malt sugar liquid will make your duck/chicken skin shiny with a very nice brown color. The skin will be crispy as well. This is my version of BBQ duck/chicken. (If you bake chicken, make it 1 hour and 30 minutes, 45 minutes each side).
Time to go home and cook super!
I will cook the duck legs as follows:
- Spread salt evenly onto the duck leg and put in the fridge overnight (best to use fine sea salt, I normally buy it from Bulk Barn)
- Pour hot water onto the leg quickly and spoon wet the legs with malt sugar liquid (assuming you have already dissolved the malt sugar in a cup of hot boiling water and put 1 tablespoon of vinegar and 1 tablespoon of Chinese rice wine to the cup). I normally get the malt sugar and Chinese rice wine from 168 or Kowloon Market.
- You just need to make sure that the legs are fully wet by the sugar liquid.
- “Hang” dry for few hours before you put the duck legs in the oven
- Bake at 350 degree for 30 minutes and then flip over for another 30 minutes (depending on your oven, you may want to bake for initial 45 minutes and 30 minutes later).
Note that the vinegar and malt sugar liquid will make your duck/chicken skin shiny with a very nice brown color. The skin will be crispy as well. This is my version of BBQ duck/chicken. (If you bake chicken, make it 1 hour and 30 minutes, 45 minutes each side).
Time to go home and cook super!
2006 Nov 28
Note: If you DO want to try a confit (which is delicious by the way) you can buy duck fat at Saslove's for about $2 for a container (about the size of a reg. sour cream container.
Also, you can buy pre-made duck leg confit there too, sometime fresh-made on the counter, sometimes in vacuum-pacs in the cooler, in case you want to try out the taste without the work.
Also, you can buy pre-made duck leg confit there too, sometime fresh-made on the counter, sometimes in vacuum-pacs in the cooler, in case you want to try out the taste without the work.
mmmfood
Not sure what to do with them. A fairly involved search on the net resulted in much confusion for me. What's confit???? hahah
Does anyone have a way to prepare these, something *fairly simple*, that doesn't require alot of time and special ingredients? I'd like to take advantage of the extra fat if possible. Also I saw a few recipes that involved shallots (my latest love), so that would be cool.
On another note - Farmer's Pick is a great place to shop for produce and specialty items - mainly Italian in nature. It's Italian family owned and operated, with an awesome reasonably priced bakery as well as a wicked deli, that carries excellent fresh meat and every olive imaginable, where you can get sandwiches made (after purchasing your choice of bread from the bakery). The people that run it really have some pride in quality food. I've lived in this area for 10 years and I'm a big fan of Farmer's Pick. Unfortunately they don't carry alot of tropical style foods like plantains and yucca.