Place duck meat into sterilized jars and cover with duck fat. Place lid on and refrigerate. The fat becomes solid so you can pull the pieces of duck out without getting chunks of the fat. However the fat gel is very rich and flavorful, so a little sticking to the meat enhances the flavor. I have read that the duck confit is good in the refrigerator for a month to 6 months, but as this is my first time making it, and because I am using cooked duck from the start I am not sure how this will affect the shelf life. For now I am concerned with the long anticipated pizza.
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