Tips:
Duck fat is incredibly flavorful. So, when you’re done with your confit, pour the leftover fat into a container and refrigerate. You can use it to add flavor to many dishes.
Notes:
I once read somewhere that “confit is to deep frying what barbecuing is to grilling, i.e. low and slow vs. fast and furious.” Confit is cooking in fat or oil at a temperature high enough to tenderize the duck by breaking down the connective tissue, but still below a temperature which would cause “Maillard reaction” (the browning of meat). This ensures that the duck is soft as possible, and loses a very minimal amount of flavor and moisture.
Do I cover the duck when I bake it? Also, traditional duck seems to need to be salted before the confit is made. The recipe doesn’t indicate I should put any seasoning on the duck only in the mixture later on. Also, any substitute for granny apple? It doesn’t sound right to me. Thanks.
I think I would cover the duck when baking it in the oven and you could lightly season the duck before cooking it. I think the apple would add a nice tanginess but you could totally skip it.