tag:blogger.com,1999:blog-13724622.post7429485470175656895..comments2023-09-29T10:49:45.448+01:00Comments on Kate Hill: My Kitchen at Camont: Confit de Canard. Duck Confit...part 3- 7 French TipsKate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-13724622.post-26801853317950915672009-02-10T21:10:00.000+01:002009-02-10T21:10:00.000+01:00When we used to make confit de cannard in the rest...When we used to make confit de cannard in the restaurant in Sorges, we didn't stir continuously, only occasionally. The cooking temperature was low enough where I was able to turn the duck pieces with my bare hands, even though the fat was bubbling—about 65 °C. Our cooking took a bit longer than yours.<BR/><BR/>Also, finished product was packed in leftover (but clean), 5-kilo, plastic tubs and stored at cellar temperature. As long as the meat was completely covered by fat, spoilage was not a problem.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13724622.post-58999466942535009602009-02-10T20:07:00.000+01:002009-02-10T20:07:00.000+01:00I love duck confit! I have to admit, I've never ma...I love duck confit! I have to admit, I've never made it myself but I've always wanted to learn.Sarahttps://www.blogger.com/profile/09405010813656127667noreply@blogger.comtag:blogger.com,1999:blog-13724622.post-83668793195252245042009-02-10T15:46:00.000+01:002009-02-10T15:46:00.000+01:00Bon Jour Sylvie! Virgina looks wonderfully like th...Bon Jour Sylvie! Virgina looks wonderfully like this part of France, especially with seven laughing ducks! Each duck weighs in between 6-7 kilos so yes, preparing fewer ducks will make the chopping etc faster, but the cooking still needs to be bone slow... The leg meat is really done when the flesh pulls away from the bone (see photos on post part 1) and when stabbed with a sharp knife the juices run clear, no pink. The meat should be supple and tender at this point. good luck and let me know how they turn out!<BR/>kateKate Hillhttps://www.blogger.com/profile/16820363700663730384noreply@blogger.comtag:blogger.com,1999:blog-13724622.post-80479338437796912442009-02-10T15:22:00.000+01:002009-02-10T15:22:00.000+01:00Thank you, thank you, thank you, Kate! May I troub...Thank you, thank you, thank you, Kate! May I trouble you for some more details?<BR/><BR/>There were 7 ducks, right (mention of 7 hearts), just confirming as I imagine the timing may change somewhat for quantities. Roughly, how large each duck?<BR/><BR/>What are the signs that the duck legs are "done" to remove them out of the cooking pan?<BR/><BR/>Thank you again for such wonderful sharing!<BR/><BR/>Sylvie<BR/>Les Jardins du Canard qui Rit.Anonymousnoreply@blogger.com