tag:blogger.com,1999:blog-7173052990851751381.post8766335461982694424..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Duck Confit Part 2: Crisp and SauceChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7173052990851751381.post-29661283709061510752014-12-24T01:00:22.196-05:002014-12-24T01:00:22.196-05:00Hello, chef J!
Is there any trick for crispying th...Hello, chef J!<br />Is there any trick for crispying the duck kegs? I tried 3 times, in a pan similar with yours, doing the same as in the video, but the skin get sticked to the pan, and when I try to turn them on the other side the skin and also some meat strips remain detached from the leg which looks awful, even it tastes good...<br />And also tell us please how long can we keep the legs in the fridge before crispying them?RDKhttps://www.blogger.com/profile/00393518405888675758noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39104412928378022482014-11-27T04:17:51.581-05:002014-11-27T04:17:51.581-05:00Just made this and came out excellent. .....but I ...Just made this and came out excellent. .....but I didn't crisp the skin quite long enough. Still have 3 more to do. Which leads me to my question. How long will confitydited legs last in the fridge? Also, saving the rendered fat. What's the best way to store that, and for how long. Gonna make those Brussel sprouts. Thanks CJ!Anonymoushttps://www.blogger.com/profile/04446432081299495384noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9226229082345308962014-11-27T04:16:40.691-05:002014-11-27T04:16:40.691-05:00Just made this and came out excellent. .....but I ...Just made this and came out excellent. .....but I didn't crisp the skin quite long enough. Still have 3 more to do. Which leads me to my question. How long will confitydited legs last in the fridge? Also, saving the rendered fat. What's the best way to store that, and for how long. Gonna make those Brussel sprouts. Thanks CJ!Anonymoushttps://www.blogger.com/profile/04446432081299495384noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41671763510134470512014-05-29T13:25:50.444-04:002014-05-29T13:25:50.444-04:00Possible yes, but good idea, no. The breasts don&...Possible yes, but good idea, no. The breasts don't have the same fat, so they get dry. Best cooked pink like a steak. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17209691255101949102014-05-29T13:20:55.729-04:002014-05-29T13:20:55.729-04:00Is it possible to add the duck breasts to this met...Is it possible to add the duck breasts to this method of confiting???<br />Anonymoushttps://www.blogger.com/profile/13051483223523576661noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59481627657023805162012-03-04T15:58:15.630-05:002012-03-04T15:58:15.630-05:00Not sure what happened, had three leg quartres in ...Not sure what happened, had three leg quartres in the oven at 225 for 2 hours and 15 minutes. I pulled them out of the foil and they looked like they didn't go in the oven at all.<br />I'll just brown them and finish in the oven.1Bigg_ERhttps://www.blogger.com/profile/06865506761171431428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34163862617381137782011-12-04T23:53:42.975-05:002011-12-04T23:53:42.975-05:00Can go into the pan cold. Yes, cook both sides.Can go into the pan cold. Yes, cook both sides.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62162289250221563852011-12-04T23:29:13.924-05:002011-12-04T23:29:13.924-05:00Hi Chef John - couple of questions about this:
1)...Hi Chef John - couple of questions about this:<br /><br />1) When you remove from the fridge the next day, do you let it come up to room temperature before crisping? Or just straight to the pan?<br /><br />2) Do you do 6 - 7 minutes on each side? Or do you just crisp the skin side and then plate?<br /><br />Thanks so much!!Matt Clarknoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55617115267302584622010-12-05T16:23:06.853-05:002010-12-05T16:23:06.853-05:00Great thank you! :DGreat thank you! :DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45464125167522798382010-11-27T16:52:06.408-05:002010-11-27T16:52:06.408-05:00Maybe medium. Med-high.Maybe medium. Med-high.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52569824280261394212010-11-27T13:46:57.001-05:002010-11-27T13:46:57.001-05:00Thanks for all your great recipes. I love visiting...Thanks for all your great recipes. I love visiting your site. In the Duck Confit Pt 2 video, you don't mention the heat level when crisping the duck. Should it be on medium? or high? Or low...? Thanks!Anonymousnoreply@blogger.com