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(Another) Duck Confit Question

A few days fully immersed and refrigerated before the crisping of the skin is imperative,I like to finish it in a roasting pan and rack @ 450 for about 10 minutes

Feb 22, 2010
lngyrd in Home Cooking

(Another) Duck Confit Question

Hi,grimaud farms in california is a much more inexpensive source of duckfat and is very good quality.7.50 for a lb versus dartagnan's 7.00 for 7oz.. Its used by piperade and fringale in S.F.among other great restaurants

Feb 22, 2010
lngyrd in Home Cooking