freecounterpoint: Double the Confit!

Saturday, February 17, 2007

Double the Confit!

Hey, Pepe! You know how to make confit?

14 comments:

My Frontier Thesis said...: Cool. Now it's time to quick locate the other four-legged ducklings throughout the world and set 'em to breeding. Darwin alert!; 2/17/2007 8:34 PM
Mr roT said...: You like confit too? Here in town there are two places where it's good. I am obsessing over them constantly.; 2/18/2007 1:00 AM
My Frontier Thesis said...: A four-legged duck: I'm surprised the farmer could even catch it.; 2/18/2007 10:16 AM
Tecumseh said...: OK, so how does duck confit taste? I've been hearing about it for decades, but never gave it a try. Sounds too fatty.; 2/18/2007 10:54 AM
Anonymous said...: it's fatty alright. but that's like saying spending the night with a porn star might get you a heart attack.; 2/18/2007 11:19 AM
Anonymous said...: don't listen to the angry vego-lesbians around you, ai: duck confit is good, and if it tastes good, it's good for you.; 2/18/2007 11:23 AM
Anonymous said...: jj - i don't know how to make it.; 2/18/2007 11:29 AM
Anonymous said...: i do believe your performance after the duck would be sub-optimal. Not only will the flatulence be distracting to both but the weight of the duck on the stomach will prevent you from jumping all over the bed. You need to alternate confit & pornstar evenings imo.; 2/18/2007 11:44 AM
My Frontier Thesis said...: In regards to the confit discussion: some people call it "fat." I like to call it "white meat."; 2/18/2007 11:46 AM
Tecumseh said...: Use lotsa garlic:
Six duck legs
36 garlic cloves
8 cups of rendered duck fat
kosher salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/4 tsp finely crumbled dried thyme
1 Turkish bay leaf, finely crumbled; 2/18/2007 12:42 PM
Mr roT said...: I'm opposed to the ginger and allspice. This recipe must be by some angry lesbo-vegan.; 2/18/2007 1:46 PM
Anonymous said...: kosher salt ? right - and the duck has to be halal too.; 2/18/2007 3:14 PM
Pepe le Pew said...: i don't think cinnamon has a place in confit either. this recipe is to duck confit what hawaiian pizza is to italian pie.; 2/18/2007 3:35 PM
Tecumseh said...: It's the first one that Google found. Sounded odd to me too, but hey, how much time should I devote to a recipe that I never tried?; 2/18/2007 4:13 PM