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  #1 (permalink)   Report Post  
Mr. Wizard
 
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Default Duck Fat


"richard green" > wrote in message
...
> Yesterday I rendered down some 2 litres of duck fat to make some duck

confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.
>

maybe two days.


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Margaret Suran
 
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Mr. Wizard wrote:
> "richard green" > wrote in message
> ...
>
>>Yesterday I rendered down some 2 litres of duck fat to make some duck

>
> confit
>
>>for a dinner party this Saturday.
>>This has now been postponed for three weeks, so......
>>How long does duck fat keep in the fridge?
>>Tks,
>>Richard.
>>

>
> maybe two days.
>
>


We always had duck or goose fat when I was a child. The housekeeper
used it for cooking and when she ran short, another duck or goose
would be bought and cooked, so that the supply of fat never ran out.

We had an ice box that was used during the hot months and when it was
cool or cold and no ice had to be purchased, the perishable foods such
as the fat under discussion, was kept in a crock in the cellar of our
summer house or on the window sill of our apartment in the city. To
the best of my knowledge, the fat never spoiled, even if it was kept
like this for several weeks.





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Margaret Suran
 
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Mr. Wizard wrote:
> "richard green" > wrote in message
> ...
>
>>Yesterday I rendered down some 2 litres of duck fat to make some duck

>
> confit
>
>>for a dinner party this Saturday.
>>This has now been postponed for three weeks, so......
>>How long does duck fat keep in the fridge?
>>Tks,
>>Richard.
>>

>
> maybe two days.
>
>


We always had duck or goose fat when I was a child. The housekeeper
used it for cooking and when she ran short, another duck or goose
would be bought and cooked, so that the supply of fat never ran out.

We had an ice box that was used during the hot months and when it was
cool or cold and no ice had to be purchased, the perishable foods such
as the fat under discussion, was kept in a crock in the cellar of our
summer house or on the window sill of our apartment in the city. To
the best of my knowledge, the fat never spoiled, even if it was kept
like this for several weeks.





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Peter Aitken
 
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"Mr. Wizard" > wrote in message
om...
>
> "richard green" > wrote in message
> ...
> > Yesterday I rendered down some 2 litres of duck fat to make some duck

> confit
> > for a dinner party this Saturday.
> > This has now been postponed for three weeks, so......
> > How long does duck fat keep in the fridge?
> > Tks,
> > Richard.
> >

> maybe two days.
>
>


Nonsense. I have kept it for a year and it is perfectly good. A few weeks is
nothing.


--
Peter Aitken

Remove the crap from my email address before using.


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zxcvbob
 
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richard green wrote:

> Yesterday I rendered down some 2 litres of duck fat to make some duck confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.
>
>
>


Many months, if you cooked all the moisture out of it. Keep it tightly
sealed to keep it from absorbing odors (treat it like you would butter,
but it should be less perishable than butter)

Bob


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PENMART01
 
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>richard green wrote:
>
>> Yesterday I rendered down some 2 litres of duck fat to make some duck

>confit
>> for a dinner party this Saturday.
>> This has now been postponed for three weeks, so......
>> How long does duck fat keep in the fridge?


Same as chicken schmaltz, three months in the fridge is very safe.... and
there's no reason you can't store it much longer in the freezer... in fact
that's where I would store it, rendered poultry fat frozen is still very
spoonable.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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PENMART01
 
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>richard green wrote:
>
>> Yesterday I rendered down some 2 litres of duck fat to make some duck

>confit
>> for a dinner party this Saturday.
>> This has now been postponed for three weeks, so......
>> How long does duck fat keep in the fridge?


Same as chicken schmaltz, three months in the fridge is very safe.... and
there's no reason you can't store it much longer in the freezer... in fact
that's where I would store it, rendered poultry fat frozen is still very
spoonable.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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alzelt
 
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Default Duck Fat



richard green wrote:
> Yesterday I rendered down some 2 litres of duck fat to make some duck confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.
>
>
>

Completely covered, it will last several days. A better idea is to
freeze it. Will last a long time.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

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Arri London
 
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richard green wrote:
>
> Yesterday I rendered down some 2 litres of duck fat to make some duck confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.


Same as any other unadulterated fat; not very long. Freeze it in a very
airtight container. Allow 24 hours for thawing in the fridge.
  #10 (permalink)   Report Post  
David Hare-Scott
 
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"richard green" > wrote in message
...
> Yesterday I rendered down some 2 litres of duck fat to make some duck

confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.
>
>
>


If you carefully make sure there is no layer of meat juice and stuff
underneath, ie it's pure clean fat, then it will keep for several weeks at
least in the fridge. If you are worried then freeze it and it will keep
longer.

David




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Jeff Russell
 
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Default Duck Fat

If it's confit, don't you want to make it now and let it "cure" in the duck
fat?
Long ago, the whole point of confit was to act as a preservative, the great
flavor was a bonus.
"richard green" > wrote in message
...
> Yesterday I rendered down some 2 litres of duck fat to make some duck

confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.
>
>
>



  #12 (permalink)   Report Post  
Jerry DeAngelis
 
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Hi

We agree with those who say the duck fat stays for quite a while. We
freeze ours so that we can keep it even longer.

By the way, duck is not the only confit to make. We have made Guinea
Hen (Faraona), Rabbit, and Chicken confit. Hmmmmmmm!!

Next we will try Poisson.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"richard green" > wrote in message
...
> Yesterday I rendered down some 2 litres of duck fat to make some duck

confit
> for a dinner party this Saturday.
> This has now been postponed for three weeks, so......
> How long does duck fat keep in the fridge?
> Tks,
> Richard.
>
>
>



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alzelt
 
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Jerry DeAngelis wrote:

> Hi
>
> We agree with those who say the duck fat stays for quite a while. We
> freeze ours so that we can keep it even longer.
>
> By the way, duck is not the only confit to make. We have made Guinea
> Hen (Faraona), Rabbit, and Chicken confit. Hmmmmmmm!!
>
> Next we will try Poisson.
>
> Regards
>
> Jerry @ The Artisan
> http://www.theartisan.net
>
> "richard green" > wrote in message
> ...
>
>>Yesterday I rendered down some 2 litres of duck fat to make some duck

>
> confit
>
>>for a dinner party this Saturday.
>>This has now been postponed for three weeks, so......
>>How long does duck fat keep in the fridge?
>>Tks,
>>Richard.
>>
>>
>>

>
>
>

One of those truly cheaper versions is to use the leg quarters vs. the
duck. In fact, when low on the fat (or under a serious guilt trip), I
often opt for one done in olive oil. Not quite the same, but very good, too.

* Exported from MasterCook *

Chicken Confit

Recipe By : Mark Bittman,The New York Times Company,1/8/2003
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken leg quarters
4 cups extra virgin olive oil -- more as needed
Salt and pepper to taste
10 sprigs fresh thyme
1 head garlic -- cut in half.

1. Heat oven to 300 degrees. Put chicken in a pan just large enough to
fit it comfortably and deep enough for oil to completely
cover chicken. Add remaining ingredients. Place on stovetop over
medium-high heat, and cook only until bubbles come up.

2. Transfer pan to oven, uncovered. Cook for about two hours; oil should
be bubbling, but just barely; adjust oven heat as
necessary. When done, meat can be easily pierced with a thin-bladed
knife. Cool slightly, then remove chicken from oil. Strain
and reserve oil for another use (store in refrigerator). Meat may be
refrigerated for several days before using.

3. To reheat, put 2 tablespoons reserved oil into a skillet over medium
heat. Add chicken and cook on both sides until nicely
browned, 15 minutes. Serve hot or at room temperature, preferably on a
bed of dressed greens.



- - - - - - - - - - - - - - - - - -

Suggested Wine: Madiran (or any good Cahors)
Serving Ideas : White beans

NOTES : Z notes: A wonderfully tasty dish, even without duck and
chicken/goose fat. It is quite rich and creamy. It really does deserve
to be complemented by a bed of tossed greens with a vinegary
vinaigrette. What better to cut through the fat than a bottle of Madiran.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

  #14 (permalink)   Report Post  
Jane Lumley
 
Posts: n/a
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>richard green wrote:
>
>> Yesterday I rendered down some 2 litres of duck fat to make some duck confit
>> for a dinner party this Saturday.
>> This has now been postponed for three weeks, so......
>> How long does duck fat keep in the fridge?


If you got all the water out, forever. Seal it in a mason-type jar,
like duck confit.

--
Jane Lumley
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Nathalie Chiva
 
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"Mr. Wizard" a écrit :

> "richard green" > wrote in message
> ...
> > Yesterday I rendered down some 2 litres of duck fat to make some duck

> confit
> > for a dinner party this Saturday.
> > This has now been postponed for three weeks, so......
> > How long does duck fat keep in the fridge?
> > Tks,
> > Richard.
> >

> maybe two days.


ROTFLMAO.
Duck confit (which is smothered in duck fat) will keep for years. Duck fat
by itself, unsealed, will keep for months in the fridge.

Nathalie in Switzerland




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richard green
 
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Speaking of accompanying white beans, the duck confit for which the fat is
intended is to be used in a cassoulet. One of my guests lived in the south
of France and is hankering after an authentic culinary reminder of her stay
there.
I understand that there is no one "real" cassoulet recipe. Any favourite to
share?
.....Richard.
"alzelt" > wrote in message
...
>
>
> Jerry DeAngelis wrote:
>
> > Hi
> >
> > We agree with those who say the duck fat stays for quite a while. We
> > freeze ours so that we can keep it even longer.
> >
> > By the way, duck is not the only confit to make. We have made Guinea
> > Hen (Faraona), Rabbit, and Chicken confit. Hmmmmmmm!!
> >
> > Next we will try Poisson.
> >
> > Regards
> >
> > Jerry @ The Artisan
> > http://www.theartisan.net
> >
> > "richard green" > wrote in message
> > ...
> >
> >>Yesterday I rendered down some 2 litres of duck fat to make some duck

> >
> > confit
> >
> >>for a dinner party this Saturday.
> >>This has now been postponed for three weeks, so......
> >>How long does duck fat keep in the fridge?
> >>Tks,
> >>Richard.
> >>
> >>
> >>

> >
> >
> >

> One of those truly cheaper versions is to use the leg quarters vs. the
> duck. In fact, when low on the fat (or under a serious guilt trip), I
> often opt for one done in olive oil. Not quite the same, but very good,

too.
>
> * Exported from MasterCook *
>
> Chicken Confit
>
> Recipe By : Mark Bittman,The New York Times Company,1/8/2003
> Serving Size : 4 Preparation Time :0:00
> Categories : Dinner Main Dish
> Poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 chicken leg quarters
> 4 cups extra virgin olive oil -- more as needed
> Salt and pepper to taste
> 10 sprigs fresh thyme
> 1 head garlic -- cut in half.
>
> 1. Heat oven to 300 degrees. Put chicken in a pan just large enough to
> fit it comfortably and deep enough for oil to completely
> cover chicken. Add remaining ingredients. Place on stovetop over
> medium-high heat, and cook only until bubbles come up.
>
> 2. Transfer pan to oven, uncovered. Cook for about two hours; oil should
> be bubbling, but just barely; adjust oven heat as
> necessary. When done, meat can be easily pierced with a thin-bladed
> knife. Cool slightly, then remove chicken from oil. Strain
> and reserve oil for another use (store in refrigerator). Meat may be
> refrigerated for several days before using.
>
> 3. To reheat, put 2 tablespoons reserved oil into a skillet over medium
> heat. Add chicken and cook on both sides until nicely
> browned, 15 minutes. Serve hot or at room temperature, preferably on a
> bed of dressed greens.
>
>
>
> - - - - - - - - - - - - - - - - - -
>
> Suggested Wine: Madiran (or any good Cahors)
> Serving Ideas : White beans
>
> NOTES : Z notes: A wonderfully tasty dish, even without duck and
> chicken/goose fat. It is quite rich and creamy. It really does deserve
> to be complemented by a bed of tossed greens with a vinegary
> vinaigrette. What better to cut through the fat than a bottle of Madiran.
>
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener
>



  #17 (permalink)   Report Post  
richard green
 
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Oh good, I'm glad I won't be poisoning my guests with rancid fat.
Presumably, then, duck fat is a preserving agent? No wonder schmalz is such
a wonder food.
....Richard.
"Nathalie Chiva" > wrote in message
...
> "Mr. Wizard" a écrit :
>
> > "richard green" > wrote in message
> > ...
> > > Yesterday I rendered down some 2 litres of duck fat to make some duck

> > confit
> > > for a dinner party this Saturday.
> > > This has now been postponed for three weeks, so......
> > > How long does duck fat keep in the fridge?
> > > Tks,
> > > Richard.
> > >

> > maybe two days.

>
> ROTFLMAO.
> Duck confit (which is smothered in duck fat) will keep for years. Duck fat
> by itself, unsealed, will keep for months in the fridge.
>
> Nathalie in Switzerland
>
>



  #18 (permalink)   Report Post  
PENMART01
 
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>Confit SEALED in it's crock will keep for years. As Nathalie notes, UNSEALED
>duck fat will keep for months in the fridge.
>
>Charlie


Butter will keep for months in the fridge too, Charlie. But a buttered sardine
sandwich will keep maybe 2-3 days... plain rendered fat and fat with meat
(confit) are two different things.

Explain what *you* mean by "SEALED". With confit the fat IS the seal... to be
called confit the fat and ONLY the fat is the seal, and nothing else. Confit
must be refrigerated and used within months, not years... and in fact once the
original fat seal is violated and even thouugh returned to the fridge the
product must then be consumed within *days*. If you're tawkin' vacuum sealed
tins than that is *NOT* confit, then it's tinned potted meat (which needs no
refrigeration - a totally different product), like Hormel's Spam, Vienna
Sausage, even tinned tuna, Charlie.

Confit is an old form of meat preservation, from before refrigeration, a method
employed to keep meat through the winter only, *one* winter, (naturally where
winters were cold) without using chemical preservatives (although confit is
generally prepared with rather high salt content), Confit is not something that
most folks today find appealing, which is why it has not become nearly so
popular as other meat preservation forms, like dried sausage... there's a heck
of a lot more pepperoni pizza consumed than confit pizza.

http://www.meilleurduchef.com/cgi/md...anard_ill.html

http://www.foodnetwork.com/food/reci...6_6181,00.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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Nathalie Chiva
 
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PENMART01 a écrit :

> Explain what *you* mean by "SEALED".


In a can or glass jar, sterilized.

Nathalie in Switzerland

  #20 (permalink)   Report Post  
Nathalie Chiva
 
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PENMART01 a écrit :

> Explain what *you* mean by "SEALED".


In a can or glass jar, sterilized.

Nathalie in Switzerland



  #21 (permalink)   Report Post  
PENMART01
 
Posts: n/a
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>Nathalie Chiva
>
>PENMART01 a écrit :
>
>> Explain what *you* mean by "SEALED".

>
>In a can or glass jar, sterilized.


Are you really that dense or are you being a smart ass? Again, canned meat is
not confit.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
  #22 (permalink)   Report Post  
PENMART01
 
Posts: n/a
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>Nathalie Chiva
>
>PENMART01 a écrit :
>
>> Explain what *you* mean by "SEALED".

>
>In a can or glass jar, sterilized.


Are you really that dense or are you being a smart ass? Again, canned meat is
not confit.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
  #23 (permalink)   Report Post  
Kate Connally
 
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Charles Gifford wrote:
>
> "Kate Connally" > wrote in message
> ...
> > Nathalie Chiva wrote:
> > > Duck confit (which is smothered in duck fat) will keep for years. Duck

> fat
> > > by itself, unsealed, will keep for months in the fridge.

> >
> > Sorry, but this doesn't make sense. If duck smothered
> > in duck fat will keep for years then why won't just the
> > duck fat keep for years????? It seems to me that if the
> > duck fat only keeps for months in the fridge then duck
> > smothered in duck fat would only keep for months in the
> > fridge. You can't have it both ways.
> >
> > Kate

>
> Confit SEALED in it's crock will keep for years. As Nathalie notes, UNSEALED
> duck fat will keep for months in the fridge.
>
> Charlie


Yeah, well, she never said anything about sealed in a can.
If you make homemade confit that is not sealed in a can
then I would assume the confit would last the same amount
of time as just plain duck fat. I assumed that's what
she meant as that had been the topic of conversion -
homemade confit - and she never stated that she was
comparing commerically canned confit with home rendered
and stored duck fat.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

  #24 (permalink)   Report Post  
PENMART01
 
Posts: n/a
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>Kate Connally writes:
>
>Charles Gifford wrote:
>> "Kate Connally" wrote:
>> > Nathalie Chiva wrote:
>> > > Duck confit (which is smothered in duck fat) will keep for years. Duck

>> fat
>> > > by itself, unsealed, will keep for months in the fridge.
>> >
>> > Sorry, but this doesn't make sense. If duck smothered
>> > in duck fat will keep for years then why won't just the
>> > duck fat keep for years????? It seems to me that if the
>> > duck fat only keeps for months in the fridge then duck
>> > smothered in duck fat would only keep for months in the
>> > fridge. You can't have it both ways.
>> >
>> > Kate

>>
>> Confit SEALED in it's crock will keep for years. As Nathalie notes,

>UNSEALED
>> duck fat will keep for months in the fridge.

>
>Yeah, well, she never said anything about sealed in a can.
>If you make homemade confit that is not sealed in a can
>then I would assume the confit would last the same amount
>of time as just plain duck fat. I assumed that's what
>she meant as that had been the topic of conversion -
>homemade confit - and she never stated that she was
>comparing commerically canned confit with home rendered
>and stored duck fat.


Where made has nothing to do with it.

Confit is a very specific *method* whereas meat is prepared in a particular
manner and is then preserved by covering it with layers of fat and
refrigerating, there is no canning process whatsoever involved with confit...
canned meat, whether it contains fat or not, is NOT confit. Are folks trying
to tell me that Hormel Spam is really confit?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
  #25 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default Duck Fat

>Kate Connally writes:
>
>Charles Gifford wrote:
>> "Kate Connally" wrote:
>> > Nathalie Chiva wrote:
>> > > Duck confit (which is smothered in duck fat) will keep for years. Duck

>> fat
>> > > by itself, unsealed, will keep for months in the fridge.
>> >
>> > Sorry, but this doesn't make sense. If duck smothered
>> > in duck fat will keep for years then why won't just the
>> > duck fat keep for years????? It seems to me that if the
>> > duck fat only keeps for months in the fridge then duck
>> > smothered in duck fat would only keep for months in the
>> > fridge. You can't have it both ways.
>> >
>> > Kate

>>
>> Confit SEALED in it's crock will keep for years. As Nathalie notes,

>UNSEALED
>> duck fat will keep for months in the fridge.

>
>Yeah, well, she never said anything about sealed in a can.
>If you make homemade confit that is not sealed in a can
>then I would assume the confit would last the same amount
>of time as just plain duck fat. I assumed that's what
>she meant as that had been the topic of conversion -
>homemade confit - and she never stated that she was
>comparing commerically canned confit with home rendered
>and stored duck fat.


Where made has nothing to do with it.

Confit is a very specific *method* whereas meat is prepared in a particular
manner and is then preserved by covering it with layers of fat and
refrigerating, there is no canning process whatsoever involved with confit...
canned meat, whether it contains fat or not, is NOT confit. Are folks trying
to tell me that Hormel Spam is really confit?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````


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Peter Aitken
 
Posts: n/a
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"Kate Connally" > wrote in message
...
> Charles Gifford wrote:
> >
> > "Kate Connally" > wrote in message
> > ...
> > > Nathalie Chiva wrote:
> > > > Duck confit (which is smothered in duck fat) will keep for years.

Duck
> > fat
> > > > by itself, unsealed, will keep for months in the fridge.
> > >
> > > Sorry, but this doesn't make sense. If duck smothered
> > > in duck fat will keep for years then why won't just the
> > > duck fat keep for years????? It seems to me that if the
> > > duck fat only keeps for months in the fridge then duck
> > > smothered in duck fat would only keep for months in the
> > > fridge. You can't have it both ways.
> > >
> > > Kate

> >
> > Confit SEALED in it's crock will keep for years. As Nathalie notes,

UNSEALED
> > duck fat will keep for months in the fridge.
> >
> > Charlie

>
> Yeah, well, she never said anything about sealed in a can.
> If you make homemade confit that is not sealed in a can
> then I would assume the confit would last the same amount
> of time as just plain duck fat. I assumed that's what
> she meant as that had been the topic of conversion -
> homemade confit - and she never stated that she was
> comparing commerically canned confit with home rendered
> and stored duck fat.
>


And she *still* hasn't said anything about sealed in a can. Confit dates
from well before canning was available. It would be put in a crock and
"sealed" by the fat. Kept in a cool place it would last for years. Here's
the difference. If you keep just fat you will be using it for cooking, and
if it goes a bit rancid it is ruined because the taste is off. If you keep
confit you will be using the meat and discarding the fat. If the fat has
gotten a bit rancid it does not matter because the meat is still good.


--
Peter Aitken

Remove the crap from my email address before using.


  #27 (permalink)   Report Post  
Nathalie Chiva
 
Posts: n/a
Default Duck Fat

PENMART01 a écrit :

> >Nathalie Chiva
> >
> >PENMART01 a écrit :
> >
> >> Explain what *you* mean by "SEALED".

> >
> >In a can or glass jar, sterilized.

>
> Are you really that dense or are you being a smart ass? Again, canned meat is
> not confit.


In France, confit is sold canned. And it keeps for years <sigh>

Nathalie in Switzelrand

  #28 (permalink)   Report Post  
Nathalie Chiva
 
Posts: n/a
Default Duck Fat

PENMART01 a écrit :

> >Nathalie Chiva
> >
> >PENMART01 a écrit :
> >
> >> Explain what *you* mean by "SEALED".

> >
> >In a can or glass jar, sterilized.

>
> Are you really that dense or are you being a smart ass? Again, canned meat is
> not confit.


In France, confit is sold canned. And it keeps for years <sigh>

Nathalie in Switzelrand

  #29 (permalink)   Report Post  
Nathalie Chiva
 
Posts: n/a
Default Duck Fat

Nathalie Chiva a écrit :

> PENMART01 a écrit :
>
> > >Nathalie Chiva
> > >
> > >PENMART01 a écrit :
> > >
> > >> Explain what *you* mean by "SEALED".
> > >
> > >In a can or glass jar, sterilized.

> >
> > Are you really that dense or are you being a smart ass? Again, canned meat is
> > not confit.

>
> In France, confit is sold canned. And it keeps for years <sigh>


Oh, and before you say canning is recent, it also is sold in sealed glass jars,
sterilized. And it keeps for years that way too.

Nathalie in Switzerland


  #30 (permalink)   Report Post  
Nathalie Chiva
 
Posts: n/a
Default Duck Fat

Nathalie Chiva a écrit :

> PENMART01 a écrit :
>
> > >Nathalie Chiva
> > >
> > >PENMART01 a écrit :
> > >
> > >> Explain what *you* mean by "SEALED".
> > >
> > >In a can or glass jar, sterilized.

> >
> > Are you really that dense or are you being a smart ass? Again, canned meat is
> > not confit.

>
> In France, confit is sold canned. And it keeps for years <sigh>


Oh, and before you say canning is recent, it also is sold in sealed glass jars,
sterilized. And it keeps for years that way too.

Nathalie in Switzerland




  #31 (permalink)   Report Post  
richard green
 
Posts: n/a
Default Duck Fat

Tks for these, they look really good. It would be interesting to try them
both (on separate occasions) as they are quite different. Interesting that
the first is cooked for so long, and of course the lamb makes the second a
different dish altogether.
Cheers,
Richard.
"alzelt" > wrote in message
news
>
>
> richard green wrote:
> > Speaking of accompanying white beans, the duck confit for which the fat

is
> > intended is to be used in a cassoulet. One of my guests lived in the

south
> > of France and is hankering after an authentic culinary reminder of her

stay
> > there.
> > I understand that there is no one "real" cassoulet recipe. Any favourite

to
> > share?
> > ....Richard.
> >

> Try these on for size:
>
> * Exported from MasterCook *
>
> Cassoulet
>
> Recipe By : Saveur January/February 1998
> Serving Size : 8 Preparation Time :0:00
> Categories : Beans French
> Game Main Dish
> Meats Stew
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups dried great northern or other small white
> beans
> 4 fresh ham hocks (about 1 lb. each)
> 3 large yellow onions -- peeled and quartered
> 5 sprigs thyme
> Salt and freshly ground black pepper
> 1/3 lb. fresh pork rind -- cubed
> 1 ham bone
> 1 tbsp duck fat
> 1 lb. unseasoned fresh pork sausage -- (about 4 links),
> cut into 2''
> piece
> 1 large head garlic -- separated into
> cloves and peeled (about 3/4
> cup)
> Confit of 1 quartered duck or 4 whole legs
> 1/4 tsp nutmeg
>
> 1. Rinse beans thoroughly, pick through and discard stones,
> then set beans aside. (See We Didn't Know Beans for more
> about preparing beans.)
>
> 2. Place ham hocks in a large pot. Add 1 onion, thyme, and salt
> and pepper. Cover with water and bring to a boil over high heat.
> Reduce heat to medium-low and simmer, partially covered, for 2
> hours. Remove from heat, allow to cool for 15 minutes, then
> drain ham hocks, discarding onion and thyme. Cut meat from
> each hock into 2 pieces. Discard bones and set meat aside.
>
> 3. Meanwhile, place pork rind, ham bone, and 1 onion in a large,
> heavy-bottomed pot. Cook over medium heat, stirring frequently,
> until pork rind is rendered, about 20 minutes. Add beans and
> enough water to cover by 1/2'' (about 8 cups) and season with
> salt. Bring to a simmer, then reduce heat to low and cook until
> beans are tender, about 45 minutes. Adjust salt, if necessary,
> then set beans aside to cool.
>
> 4. Heat duck fat in a large skillet over medium-high heat. Add
> sausages and cook, turning to brown on all sides, for about 10
> minutes. Place garlic, remaining onion, and 1/2 cup water in a
> blender and purée until smooth. Add garlic paste to sausages
> and reduce heat to medium-low. Cook, turning sausages
> occasionally, for 10 minutes more.
>
> 5. Preheat oven to 350°. Using a slotted spoon, remove and
> discard ham bone and onion from beans (it is okay if some
> pieces of onion remain). Using a slotted spoon, transfer about
> half the beans with pork rind to a heavy wide-mouthed 5-6 qt.
> cast-iron, clay, or earthenware pot, about 4'' high (see The
> Cassole). Assemble cassoulet in layers: Place the meat from
> the ham hocks on top of the beans and cover with sausages
> and garlic paste. Divide duck into 8 pieces by separating
> drumsticks from thighs and, if using a whole duck, splitting
> breasts in half crosswise through the bone. Arrange duck on
> sausages, then spoon in remaining beans with pork rind.
> Season with nutmeg and add just enough reserved bean
> cooking liquid to cover the beans (about 3 cups). Reserve
> remaining liquid. Bake, uncovered, until cassoulet comes to a
> simmer and a crust begins to form, about 1 hour.
>
> 6. Reduce heat to 250° and cook for 3 hours, checking every
> hour or so to make sure cassoulet is barely simmering (a little
> liquid should be bubbling around edges of cassoulet). If
> cassoulet appears dry, break crust (browned top layer) by gently
> pushing it down with the back of a spoon, allowing a new layer
> of beans to rise to the surface. Add just enough reserved bean
> cooking liquid (or water) to moisten beans.
>
> 7. Remove cassoulet from oven. Allow to cool completely, then
> cover with a lid or aluminum foil and refrigerate overnight.
>
> 8. Remove cassoulet from refrigerator and allow to warm to
> room temperature for at least 45 minutes. Meanwhile, preheat
> oven to 350°. Bake for 1 hour. When cassoulet begins to
> simmer, break crust and add enough warm water to just cover
> beans (about 1 cup). Reduce heat to 250° and bake, breaking
> crust and adding water as needed, for 3 hours. Remove
> cassoulet from oven and allow to rest for 15-20 minutes. Serve
> cassoulet from the pot, breaking the crust at the table.
>
>
> - - - - - - - - - - - - - - - - - -
>
> NOTES : A beautiful, well-browned crust is one of the glories of
> cassoulet, but how often the crust should be broken and
> pushed down into the cassoulet while it cooks is open to
> debate. Étienne Rousselot, owner of Hostellerie Étienne, whose
> recipe is adapted here, recommends breaking the crust often
> enough to keep the beans moist—at least four times. Others
> say that it should be broken every hour. We prefer to break the
> crust only as necessary (see steps 6 and 8). Rousselot defies
> Castelnaudary tradition by often using duck instead of goose; he
> finds it more tender. Cassoulet may be cooked for seven hours
> straight, but we prefer it cooked over two days.
>
> * Exported from MasterCook *
>
> Cassoulet (Fine Cooking)
>
> Recipe By : Jean-Pierre Moulle, Fine Cooking, 01/02
> Serving Size : 6 Preparation Time :0:00
> Categories : Beans Dinner
> French Game
> Lamb Main Dish
> Meats Pork
> Sausage Stew
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
>
> FOR THE BEAN STEW:
> 1 lb. dry white beans -- such as cannelini
> or Great Northern
> 1 pig’s foot or 1 small fresh ham hock
> 3/4 lb. pork belly or pancetta
> 1/2 lb. pork rind
> 1 medium carrot -- halved
> 1/2 large onion -- peeled and halved,
> each half studded with
> 1 whole clove
> 1/2 tomato -- peeled and seeded,
> or 1/2 cup canned whole
> tomatoes -- drained
> 1/2 rib celery -- halved
> 1/2 head garlic -- halved across the
> top
> 1 bay leaf -- several sprigs of
> fresh thyme, and several parsley
> stems -- tied together in a
> bouquet
> Salt and freshly ground black pepper
> FOR THE LAMB STEW:
> 1 lb. boneless lamb shoulder -- neck, or shank meat
> -- (about 2 lb. on the
> bone)
> Salt and freshly ground black pepper
> 1/4 cup duck fat or olive oil
> 1 medium carrot -- peeled and coarsely
> chopped
> 1 onion -- peeled and coarsely
> chopped
> 3/4 cup dry white wine
> 2 tomatoes -- peeled and seeded,
> or 2 cups canned whole tomatoes,
> lightly squeezed
> 1 bay leaf -- several sprigs of
> fresh thyme, and several
> parsley stems -- tied together in a
> bouquet
> 2 cloves garlic
> 2 cups homemade or low-salt chicken broth or
> duck stock
> FOR THE CASSOULET:
> 1/4 cup duck fat or olive oil
> 1/2 lb. garlic sausage or sweet Italian sausage
> that’s
> not seasoned with fennel
> 4 duck confit legs
> 1 clove garlic
> Bean stew (see the recipe above)
> Lamb stew (see the recipe above)
> 2 cups coarse -- unseasoned
> breadcrumbs, toasted, preferably
> from a baguette
> Extra chicken broth or duck stock for
> moistening the
> cassoulet during baking -- if needed
>
> Make the bean stew: Soak the beans overnight in enough cold water to
> cover them well. Drain, rinse, and pick through them for stones
> and damaged beans. In a large saucepan, cover the pig’s foot or ham
> hock, pork belly or pancetta, and pork rind with cold water.
> Bring to a boil, simmer for 3 mm., drain, and rinse in cold water.
> Reserve. In a large saucepan, cover the beans with lukewarm
> water. Bring to a boil, drain, and return to the pan. Cover with hot
> water. Add the carrots, onion, tomato, celery, garlic,
> and herb bouquet. Bring to a boil, add the reserved pig’s foot or ham
> hock, pork belly or pancetta, and pork rind. Simmer,
> covered, for 1 1/2 hours, until completely tender (don’t add salt yet).
> Transfer to a large pan to cool and reserve
> the beans in their cooking liquid. Remove the carrot, onion, and herb
> bouquet; discard. Taste and season with salt and
> pepper as needed, but be prudent, as the pork parts add a good bit of
> salty flavor.
>
> Meanwhile, make the lamb stew: Cut the lamb into 2 1/2-inch pieces.
> Season with salt and pepper. In a large, heavy sauté pan over
> medium-high heat, melt the duck fat or heat the oil. Sear the lamb
> pieces until well browned on all sides. Remove with a slotted spoon
> and reserve. Add the carrot and onion, lower the heat to medium, and
> cover the pan. Sweat the vegetables until tender
> but not browned, about 6 mm. Raise the heat, add the white wine, and
> boil, scraping up any browned bits with a wooden spoon,
> until the liquid is reduced by half. Add the reserved lamb and any
> juices, the tomatoes, herb bouquet, garlic, and
> broth or stock. Bring to a boil and then reduce the heat and simmer,
> covered, until the lamb is tender, about 1 hour, skimming
> off the fat and froth as needed. Discard the herb bouquet and reserve
> the lamb stew until it’s time to assemble the cassoulet.
>
> To assemble the cassoulet: Heat the oven to 250F. In a medium-size sauté
> pan over medium-high heat, heat half of the duck fat or
> olive oil. Add the sausage; brown it on all sides. When cool enough to
> handle, cut it into six pieces. Cut the duck confit legs
> in half at the joint. Rub the garlic clove over the inside of an
> earthenware casserole, an enameled cast-iron Dutch oven,
> or a large ceramic soufflé mold. Retrieve the pig’s foot or ham hock,
> pork rind, and pork belly or pancetta from the bean stew.
> Discard the pig’s foot or ham hock bones. (If you’ve used a ham hock,
> tear off any remaining meat and add it to the bean stew).
> Cut the pork belly or pancetta into 1/2-inch pieces and reserve. Cut
> the pork rind into 1/2-inch pieces and scatter them over
> the bottom of the dish.
>
> With a slotted spoon, transfer one-third of the beans to the dish. Do
> the same with half the pork belly or pancetta, all of the
> duck confit, half the lamb stew (again, use a slotted spoon, because
> you’ll be using the cooking liquid later), and all of the
> sausage. Cover the meats with another one-third of beans, the remaining
> pork belly and lamb stew, and finish with the
> last one-third of beans. Combine the bean juices with the lamb sauce,
> taste for seasoning (remembering that the duck confit
> is salty), and pour just enough over the dish to barely cover the beans.
>
> Sprinkle the dish with the breadcrumbs and drizzle the remaining duck
> fat (melt it first if it’s still solid) or olive oil over the
> breadcrumbs. Bake for 2 1/2 hours and then raise the heat to 350F and
> bake until the crust is a rich golden brown and the cassoulet is
> bubbling around the edges, about another 30 mm. Check the cassoulet
> during baking-if it’s getting too dry, add more broth or stock; if the
> crust is browning too quickly, cover it with foil. Let the cassoulet
> rest for at least 30 mm. before serving. Bring the entire dish to the
> table and serve each guest some crust, beans, and pieces of the
> different meats.
>
>
>
>
> - - - - - - - - - - - - - - - - - -
>
> NOTES : This recipe serves six generously, and it’s easily doubled if
> you want to make more (plus, leftovers are delicious). If you
> don’t have the traditional deep earthenware casserole, use a 5-quart
> enameled cast-iron Dutch oven or a ceramic soufflé dish-the vessel
> needs to be wide enough for a crust to form. For pork rind, order it or
> buy salt pork and cut the rind off, freezing the salt pork
> for another use. Serves six.
>
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener
>



  #32 (permalink)   Report Post  
richard green
 
Posts: n/a
Default Duck Fat

Tks Victor,
This recipe is quite different from those posted by Alan in this thread, and
seems less labour intensive. I'm looking forward to trying them all.
Cheers,
Richard.



"Victor Sack" > wrote in message
.. .
> richard green > wrote:
>
> > I understand that there is no one "real" cassoulet recipe. Any favourite

to
> > share?

>
> I (re)posted one a couple of months ago. See
>

<http://groups.google.com/groups?selm...sackv@uni-dues
seldorf.de>
>
> Victor



  #33 (permalink)   Report Post  
Charles Gifford
 
Posts: n/a
Default Duck Fat


"PENMART01" > wrote in message
...
> >Confit SEALED in it's crock will keep for years. As Nathalie notes,

UNSEALED
> >duck fat will keep for months in the fridge.
> >
> >Charlie

>
> Butter will keep for months in the fridge too, Charlie. But a buttered

sardine
> sandwich will keep maybe 2-3 days... plain rendered fat and fat with meat
> (confit) are two different things.


I was speaking of duck fat, not the confit with the duck included.

> Explain what *you* mean by "SEALED". With confit the fat IS the seal...

to be
> called confit the fat and ONLY the fat is the seal, and nothing else.

Confit
> must be refrigerated and used within months, not years...


Sealed in the crock when first made. It is preserved with the fat. The crock
can be sealed in a variety of ways other than using fat and certainly not
fat that was expected to be consumed. This method of preservation predates
refrigeration of course and was safe to use after at least a year of
storage. Many meat products were kept this way. In the days of sailing
ships, some meats were kept in kegs or even barrels preserved with fat. The
fat CAN become rancid through a bad seal or too long of a storage.

> and in fact once the
> original fat seal is violated and even thouugh returned to the fridge the
> product must then be consumed within *days*.


I think that depends Sheldon. If the seal (of the crock, pot, jar, glass, or
can) is broken the confit will keep for months. If the meat is exposed from
under the original fat, it will go bad in a matter of a few days. If you
have just the fat and no meat, it will keep for months. I have containers of
beef, bacon and other fats in my refrigerator, some of which are well over a
year old, that are just fine with no sign of rancidity. Rendered and
clarified fats such as homemade lard and tallow are even more stable -
although I admit to freezing mine ;-).

> If you're tawkin' vacuum sealed
> tins than that is *NOT* confit, then it's tinned potted meat (which needs

no
> refrigeration - a totally different product), like Hormel's Spam, Vienna
> Sausage, even tinned tuna, Charlie.


Confit is sold canned these days Sheldon. It is also sold in crocks with
rubber ring seals. These need no refrigeration but should be kept in a cool
location.

> Confit is an old form of meat preservation, from before refrigeration, a

method
> employed to keep meat through the winter only, *one* winter, (naturally

where
> winters were cold) without using chemical preservatives (although confit

is
> generally prepared with rather high salt content), Confit is not something

that
> most folks today find appealing, which is why it has not become nearly so
> popular as other meat preservation forms, like dried sausage... there's a

heck
> of a lot more pepperoni pizza consumed than confit pizza.


I must admit that confit pizza lacks interest for me! You are quite correct
that confit is little used these days. Still, it is available; albeit in
safer containers. We aren't too far apart afterall. I think you are more
careful than I am. I admit to being a slob.

Charlie


  #34 (permalink)   Report Post  
alzelt
 
Posts: n/a
Default Duck Fat



Nathalie Chiva wrote:

> PENMART01 a écrit :
>
>
>>>Nathalie Chiva
>>>
>>>PENMART01 a écrit :
>>>
>>>
>>>>Explain what *you* mean by "SEALED".
>>>
>>>In a can or glass jar, sterilized.

>>
>>Are you really that dense or are you being a smart ass? Again, canned meat is
>>not confit.

>
>
> In France, confit is sold canned. And it keeps for years <sigh>
>
> Nathalie in Switzelrand
>

Not to worry, Nathalie, some of us understand. Last trip over to
Carcassonne, we brought home three tins of confit.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

  #35 (permalink)   Report Post  
alzelt
 
Posts: n/a
Default Duck Fat



Nathalie Chiva wrote:

> PENMART01 a écrit :
>
>
>>>Nathalie Chiva
>>>
>>>PENMART01 a écrit :
>>>
>>>
>>>>Explain what *you* mean by "SEALED".
>>>
>>>In a can or glass jar, sterilized.

>>
>>Are you really that dense or are you being a smart ass? Again, canned meat is
>>not confit.

>
>
> In France, confit is sold canned. And it keeps for years <sigh>
>
> Nathalie in Switzelrand
>

Not to worry, Nathalie, some of us understand. Last trip over to
Carcassonne, we brought home three tins of confit.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener



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