The Cookbook/Duck Confit - Revision history

wikademia>Wikademia: moved Beta:The Cookbook/Duck Confit to The Cookbook/Duck Confit over redirect

2009-07-05T04:49:00Z

moved Beta:The Cookbook/Duck Confit to The Cookbook/Duck Confit over redirect

← Older revision	Revision as of 04:49, 5 July 2009
(No difference)

wikademia>Wikademia: moved The Cookbook/Duck Confit to Beta:The Cookbook/Duck Confit

2009-06-12T08:08:58Z

moved The Cookbook/Duck Confit to Beta:The Cookbook/Duck Confit

← Older revision	Revision as of 08:08, 12 June 2009
(No difference)

wikademia>Wikademia: moved Cookbook:Duck confit to The Cookbook/Duck Confit

2009-04-25T01:30:34Z

moved Cookbook:Duck confit to The Cookbook/Duck Confit

← Older revision	Revision as of 01:30, 25 April 2009
(No difference)

wikademia>Wikademia at 05:31, 23 April 2009

2009-04-23T05:31:35Z

← Older revision		Revision as of 05:31, 23 April 2009
Line 1:		Line 1:
	~~{{recipe}} \| [[Cookbook:Duck\|Duck]]~~

	'''Duck Confit'''		'''Duck Confit'''

wikademia>Wikademia: 11 revisions

2009-04-18T21:12:25Z

11 revisions

← Older revision	Revision as of 21:12, 18 April 2009
(No difference)

24.62.24.45: /* Procedure */

2008-10-18T20:59:26Z

Procedure

wikademia>Webaware: Revert to revision 765590 dated 2007-02-24 20:31:05 by 71.136.100.22 using popups

2007-08-02T23:39:46Z

Revert to revision 765590 dated 2007-02-24 20:31:05 by 71.136.100.22 using popups

← Older revision		Revision as of 23:39, 2 August 2007
Line 32:		Line 32:
	# Lay the duck on top, skin side down.		# Lay the duck on top, skin side down.
	# Add the olive oil.		# Add the olive oil.
	# Cover and [[cookbook:bake\|bake]] for 2 to 4 hours, or until the meat pulls away from the bone.		# Cover and [[cookbook:bake\|bake]] for 12 to 14 hours, or until the meat pulls away from the bone.
	# Remove the duck from the fat.		# Remove the duck from the fat.
	# Strain the fat and reserve.		# Strain the fat and reserve.

216.221.82.21 at 16:47, 2 August 2007

2007-08-02T16:47:43Z

← Older revision		Revision as of 16:47, 2 August 2007
Line 32:		Line 32:
	# Lay the duck on top, skin side down.		# Lay the duck on top, skin side down.
	# Add the olive oil.		# Add the olive oil.
	# Cover and [[cookbook:bake\|bake]]~~@ 250~~ for 2 to 4 hours, or until the meat pulls away from the bone.		# Cover and [[cookbook:bake\|bake]] for 2 to 4 hours, or until the meat pulls away from the bone.
	# Remove the duck from the fat.		# Remove the duck from the fat.
	# Strain the fat and reserve.		# Strain the fat and reserve.

216.221.82.21 at 16:42, 2 August 2007

2007-08-02T16:42:13Z

← Older revision		Revision as of 16:42, 2 August 2007
Line 32:		Line 32:
	# Lay the duck on top, skin side down.		# Lay the duck on top, skin side down.
	# Add the olive oil.		# Add the olive oil.
	# Cover and [[cookbook:bake\|bake]] for 12 to 14 hours, or until the meat pulls away from the bone.		# Cover and [[cookbook:bake\|bake]]@ 250 for 2 to 4 hours, or until the meat pulls away from the bone.
	# Remove the duck from the fat.		# Remove the duck from the fat.
	# Strain the fat and reserve.		# Strain the fat and reserve.

71.136.100.22: /* Procedure */ - temp. conversion was wrong

2007-02-24T20:31:05Z

Procedure: - temp. conversion was wrong

← Older revision		Revision as of 20:31, 24 February 2007
Line 23:		Line 23:
	# Sprinkle with the remaining ⅛ teaspoon kosher salt.		# Sprinkle with the remaining ⅛ teaspoon kosher salt.
	# Cover and refrigerate for 12 hours.		# Cover and refrigerate for 12 hours.
	# Preheat the oven to 200°F (~~205°C~~).		# Preheat the oven to 200°F (95°C).
	# Remove the duck from the refrigerator.		# Remove the duck from the refrigerator.
	# Remove the garlic, bay leaves, thyme, and duck fat and reserve.		# Remove the garlic, bay leaves, thyme, and duck fat and reserve.

← Older revision		Revision as of 20:59, 18 October 2008
Line 19:		Line 19:
	# Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.		# Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
	# Lay the remaining 2 leg portions, flesh to flesh, on top.		# Lay the remaining 2 leg portions, flesh to flesh, on top.
	# Put the ~~reserved~~ fat from the ducks in the bottom of a glass or plastic container.		# Put the fat from the ducks in the bottom of a glass or plastic container.
	# Top with the sandwiched leg portions.		# Top with the sandwiched leg portions.
	# Sprinkle with the remaining ⅛ teaspoon kosher salt.		# Sprinkle with the remaining ⅛ teaspoon kosher salt.
Line 25:		Line 25:
	# Preheat the oven to 200°F (95°C).		# Preheat the oven to 200°F (95°C).
	# Remove the duck from the refrigerator.		# Remove the duck from the refrigerator.
	# Remove the garlic, bay leaves, thyme, and duck fat and ~~reserve~~.		# Remove the garlic, bay leaves, thyme, and duck fat and set asside.
	# Rinse the duck with cool water, rubbing off some of the salt and pepper.		# Rinse the duck with cool water, rubbing off some of the salt and pepper.
	# Pat dry with paper towels.		# Pat dry with paper towels.
	# Put the ~~reserved~~ garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.		# Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.
	# Sprinkle evenly with the peppercorns and table salt.		# Sprinkle evenly with the peppercorns and table salt.
	# Lay the duck on top, skin side down.		# Lay the duck on top, skin side down.
Line 34:		Line 34:
	# Cover and [[cookbook:bake\|bake]] for 12 to 14 hours, or until the meat pulls away from the bone.		# Cover and [[cookbook:bake\|bake]] for 12 to 14 hours, or until the meat pulls away from the bone.
	# Remove the duck from the fat.		# Remove the duck from the fat.
	# Strain the fat and ~~reserve~~.		# Strain the fat and set asside.
	# To store the duck confit, place the duck leg portions in a container, cover with the ~~reserved~~ cooking fat, and store in the refrigerator.		# To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator.
	# Alternately, pick the meat from the bones and place it in a stoneware container.		# Alternately, pick the meat from the bones and place it in a stoneware container.
	# Cover the meat with a thin layer of some of the strained fat.		# Cover the meat with a thin layer of some of the strained fat.