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By (user no longer on site)
over a year ago
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Roast them really slowly in oven, lots of garlic and pepper, the fat that comes out you can keep for roast potatoes. Confit of duck leg is lovely and keeps in fridge for ages. Get a recipe online. |
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"Fairly straightforward recipes required please. I bought two on a whim and now have no idea what to do with them.
Noooooooo you can't eat ducks they're kind of cool when they waddle  rip Donald "
This one will never waddle again  |
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"Google Confit De Canard. My Nan is French and thats my favourite dish she does."
I think that might take a bit longer than I want. There's a French restaurant near here that always has confit duck on the menu. It's delicious! |
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"Roast them really slowly in oven, lots of garlic and pepper, the fat that comes out you can keep for roast potatoes. Confit of duck leg is lovely and keeps in fridge for ages. Get a recipe online. "
Thank you. I'm veering towards the slow roast or braised option. |
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"Slow cooker.. ??
We ordered one last week...hasn't arrived yet. Otherwise I'd have fired it up and chucked them in. #michelroux"
What hasn't arrived yet? The duck or the slow cooker?
I bought a slow cooker from Wilkinsons (3.5 ltre) the other day and am in the middle of chopping up all the veg to chuck in it to make a beef stew. It's just the dumplings that I'm dreading doing as they always seem to turn out like cannonballs when I make them   |
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Pour boiling water over them, then dry.
Coat with a mix of soy and honey, wrap in greaseproof and roast low and slow for a couple of hours. Unwrap, turn the oven all the way up and crisp the skin for 15 minutes..
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"Google Confit De Canard. My Nan is French and thats my favourite dish she does.
Confit is delicious but a bit of a ball ache to make. "
You would have to wait a couple of months if you're starting with fresh legs I would think lol!! |
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"Google Confit De Canard. My Nan is French and thats my favourite dish she does.
Confit is delicious but a bit of a ball ache to make.
You would have to wait a couple of months if you're starting with fresh legs I would think lol!!"
You can confit duck overnight. |
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By (user no longer on site)
over a year ago
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"Google Confit De Canard. My Nan is French and thats my favourite dish she does.
Confit is delicious but a bit of a ball ache to make.
You would have to wait a couple of months if you're starting with fresh legs I would think lol!!
You can confit duck overnight. "
+1
Done it overnight myself loads of times.
The secret, if there is one, is to cool it down fast before putting it in the fridge. Normally i just put in a sealed glass jar and run it under a cold tap until it's cold enough to bung in the fridge. |
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"Slow cooker.. ??
We ordered one last week...hasn't arrived yet. Otherwise I'd have fired it up and chucked them in. #michelroux
What hasn't arrived yet? The duck or the slow cooker?
I bought a slow cooker from Wilkinsons (3.5 ltre) the other day and am in the middle of chopping up all the veg to chuck in it to make a beef stew. It's just the dumplings that I'm dreading doing as they always seem to turn out like cannonballs when I make them "
Both, the slow cooker is coming from a well known on line retailer and the duck's walking 
Do you make your dumplings with suet or margarine, how big are they and how long do you cook them for? Btw cement isn't an ingredient |
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"Pour boiling water over them, then dry.
Coat with a mix of soy and honey, wrap in greaseproof and roast low and slow for a couple of hours. Unwrap, turn the oven all the way up and crisp the skin for 15 minutes..
"
Thanks, saved for future reference. |
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Right! I browned them first, placed them on top of some potatoes and cooked them for 90 mins. After that I took the spuds out, poured on a tin of black cherries in syrup, thickened it, seasoned it and served with carrots and mushrooms.
Delicious!
Fascinating eh!? |
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By *isaB45Woman
over a year ago
Fabville |
"Slow cooker.. ??
We ordered one last week...hasn't arrived yet. Otherwise I'd have fired it up and chucked them in. #michelroux
What hasn't arrived yet? The duck or the slow cooker?
I bought a slow cooker from Wilkinsons (3.5 ltre) the other day and am in the middle of chopping up all the veg to chuck in it to make a beef stew. It's just the dumplings that I'm dreading doing as they always seem to turn out like cannonballs when I make them
Both, the slow cooker is coming from a well known on line retailer and the duck's walking
Do you make your dumplings with suet or margarine, how big are they and how long do you cook them for? Btw cement isn't an ingredient "
Use suet, and should be ping-pong ball sized when raw, as they puff up. If I make a casserole, they go in for the last 45 mins.
Or you could make a suet pastry lid... |
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