by Barb Downunder » Sat Feb 09, 2019 4:10 am
Totally agree with the above.
I’ve done confit duck bits in small serving sizes, cook them sous vide, works a treat, uses less duck fat(it always seems to take more than you think) and extras are sealed up all ready to go in the freezer.
And of course as Paul rightly says, traditionally they were a preserve kept in the storeroom, which however was probably some nice cool cellar in France, and by golly the amount of fat required for adequate coverage is staggering.
Have fun.