Hot answers tagged confit
The slow cooking give confit meat its texture and the storage time allows further reactions and dissolutions to take place. The traditional reason solid fats have been used for a confit is for preservation: once the fat cools it "seals" the meat. Today we can refrigerate, so many restaurants now make their confit with liquid oils. Myhrvold has demonstrated ...
In southwest of France, we serve confit with "pommes sarladaises", which are more or less fries cooked in duck fat in a pan. There is also garlic and parsley. You can use confit in "cassoulet" as well. This is something like chili con carne with white beans instead of red ones, onion, carrot, tomato, garlic (and many other secrets which change from home to ...
The official position of the USDA is that all fish must be heated to 145°F (63°C), else it is considered undercooked. In practice, most people don't do it, because fish is terribly overcooked at this temperature, and they seem to mostly live through it without ill effects. With salted fish, there is even less actual risk of foodborne illness. Still, I don't ...
If you're looking into cheats for duck confit, this might be the grandest: Simply dousing the duck with oil after cooking is some shortcut that apparently some world class chefs couldn't tell the difference: Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine team, this appears to be the case: “We performed this ...
Your question is bordering on being too broad, there's no "best", or at least everyone's "best" will be different. Here's what I mean: method 1: Says to bone the meat but keep it whole, brine it overnight, and then confit it in rapeseed oil (canola oil) method 2: This one says to cut up the meat beforehand, dry rub it with spices and salt overnight, and ...
Your temperature is too high. Go for 78ºC (172F) instead of 82ºC. 3 hours seems a long time for chicken wings. Get a thermometer and take it out when it reaches 78ºC. After cooling, before frying, do you dry the wings? That could be an important step. Lastly, instead of frying them as is, try panning them with flour or breadcrumbs. If you're going to fry ...
A complement of duck is apple sauce, or sage and onion.
When I've eaten it in south west France it's almost always with parboiled potatoes 'roughed up' by shaking in a pan with the lid on with some crushed garlic, then roast in the oven in the duck fat from the tin and served with French beans. So I'd say you are not a million miles away from it, especially as the other times have been with douphinoise.
Purple Cabbage. I fry it with onions, balsamic, and something to sweeten it a bit. (Maple Syrup, Honey, Red Currant Jam). Goes nicely with duck. also consider an Onion Marmalade.
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