I broke down an entire duck over the weekend. Two of the products were rendered fat and thighs. I cured the thighs for a day, and my intent was to make confit.
When I wiped them down and put them in the pot, it turned out that I didn't have enough duck fat to totally cover them due to the footprint of my pot. I did some online research, and some people suggested topping it off with some oil. I used my last bit of grapeseed oil and a dash of olive oil.
I finished the cook, fished out the legs/thighs, and strained the fat/oil again. I then stashed the legs, covered in oil, in the fridge.
When I woke up this morning, the fat/oil mix was not totally solid. I realize that the oils I used are not solid at most temps, but I didn't expect the mixture to be this thin. Can the confit still be saved long-term if the storage mixture is not totally solid?
Submitted March 01, 2017 at 08:41AM by pfizer_soze http://ift.tt/2msYVo1
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