Archived posting to the Leica Users Group, 2008/05/26
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]You can also make pretty good Rillettes with duck - or is it the same as Confit? - you have to add a little pork dripping or butter fat to stop it being too runny, or serve it chilled, otherwise the duck fat runs off your bread. Cheers Douglas Tarek Charara wrote: > True, most of the confit de canard is made with the "left overs" of > foie gras. But it's not exclusive, you can make confit with any fat > meat, even porc (very tasty)... > > For those who are into culinary delights: > > <http://en.wikipedia.org/wiki/Duck_confit> > > Bon app?tit! > > All the best from the south of France! > > Tarek > > ------------------------------------------------- > Tarek Charara > <http://www.pix-that-stimulate.com> > > NO ARCHIVE > > > Le 25 mai 08 ? 17:20, Michiel Fokkema a ?crit : > >> Confit de canard is made of the ducks which have been raised for >> their liver. When the liver is out, the rest is left over and made >> into confit or cassoulet. Both mostly in cans. >> Wild duck is really different from the domestic one. Wild duck is >> more like game were the domestic one is more like chicken or pheasant. > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >