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Vindaloo6363 on
I had a lot of duck legs so I made some confit. Salted and 2 day cure. I Confit all of the mallards with my usual blend of star anise, cloves, cardamom, coriander, pepper and a little allspice.
I also had a few pintails that I made with pepper, juniper berries, rosemary, thyme and my homemade walnut syrup. The syrup was added to the fat and it made it’s way to the meat and coated it. (Water and oil not mixing thing). It turned the birds a mahogany color that darkened with a minute under the broiler. Almost black but not burned. Coated in a molasses like sugar. Served over home grown corn and heirloom lima bean succotash with field garlic. I’m doing this one again next season.
Breakfastbeer- on
Beauty. My favorite dish to make at the end of the bird season! Did you render your own fat?
7 Comments
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I had a lot of duck legs so I made some confit. Salted and 2 day cure. I Confit all of the mallards with my usual blend of star anise, cloves, cardamom, coriander, pepper and a little allspice.
I also had a few pintails that I made with pepper, juniper berries, rosemary, thyme and my homemade walnut syrup. The syrup was added to the fat and it made it’s way to the meat and coated it. (Water and oil not mixing thing). It turned the birds a mahogany color that darkened with a minute under the broiler. Almost black but not burned. Coated in a molasses like sugar. Served over home grown corn and heirloom lima bean succotash with field garlic. I’m doing this one again next season.
Beauty. My favorite dish to make at the end of the bird season! Did you render your own fat?
That looks amazing
Phenomenal. Sounds so good!
Best canned food ever made.
Dayuuuum that looks tasty af.