Confit duck breasts?

[KeenCook2 Profile]

Hello everyone, good to read round the campfire about your various days yesterday!

We had a M & S stuffed and par-boned goose roast yesterday, and I have 2 pudding basins filled with goose fat - well, one with mainly fat, and the other with the gunky bits too.

I happen to have a couple of duck breasts in the freezer and wondered if any of you have ever confitted the breasts?

The other thing I'm going to do with it is confit garlic - OH gave me "Simple" for Christmas (as well as the new Claudia Roden) and Ottolenghi has easy instructions for confitting garlic on p. 142. It's not listed in the index, which is why I'm giving you the page number in case you want to look it up yourselves.

I'm going to find the Christmas pressie thread and tell you about my other lovely acquisitions

[ZeroCook Profile]

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The goose sounds fantastic KC2 - did you both love it? (What's not to love plus it was partly prepped for you )

Confit duck breast just like legs and other bits. Your goose fat would be perfect! Garlic confit sounds really good - will look that up

[Seatallan Profile]

I have a rather nice potted goose recipe if you'd like it KC2? Only did it once but it was very tasty (may do it again actually as we have plenty of left-overs ).

[KeenCook2 Profile]

Yes please, Sea, I've got 2 uncooked duck breasts in the freezer, and, of course, a lot of cooked goose! If I could combine them somehow that would be even better!

[Seatallan Profile]

Here we go KC2! (Sorry for delay- we've been out all day)

1lb cooked goose meat
3 fresh sage leaves, finely chopped
8-10 crushed juniper berries
3/4 lb soft rendered goose fat
Salt & pepper to taste

Shred the goose meat, stir in all other ingredients, season to taste and pack into ramekins (or Kilner jars as I usually do). Cover with a layer of melted goose fat. Store in fridge/cool place. I find it keeps for a couple of weeks.

[KeenCook2 Profile]

Brilliant, thank you!!!

[Seatallan Profile]