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Duck Confit

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GaryF

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Duck Confit

by GaryF » Mon May 07, 2007 7:01 pm

Any thoughts I where I can get duck confit in L'ville? I was planning a dish with confit as the main ingredient but when I got to Whole Foods where I had found it before I was told they no longer carry it.
I've tried Creation Gardens, Doll's, ValuMarket etc.
Where's the duck?
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Paul W

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by Paul W » Mon May 07, 2007 7:09 pm

have you ever tried making duck confit at home? i did it a few times when i was in culinary school and i thought it was pretty easy...and im sure it's cheaper to do it at home as well...not to mention better tasting.
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by Amy Hoover » Mon May 07, 2007 7:37 pm

I know the question is regarding duck confit to be prepared/eaten at home; however, I MUST mention the duck confit on the appetizer menu at Bourbon's Bistro. It is duck confit in puff pastry with a sherry cream sauce of some sort. OH MY GOSH....it is like heaven on a plate. I've never been a duck eater really, but this dish is one of my favorite ever. Simply delicious!
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Robin Garr

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Re: Duck Confit

by Robin Garr » Mon May 07, 2007 9:49 pm

GaryF wrote:Any thoughts I where I can get duck confit in L'ville? I was planning a dish with confit as the main ingredient but when I got to Whole Foods where I had found it before I was told they no longer carry it.
I've tried Creation Gardens, Doll's, ValuMarket etc.
Where's the duck?


Burger's has frozen duck breasts but not confit, as far as I know. I'm really disappointed to hear that about Whole Foods. I've been counting on their stash of Grimaud Farms duck products including confit since they opened. If they've stopped carrying it, I'd sure like to know the story behind that. :(
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Re: Duck Confit

by Ethan Ray » Mon May 07, 2007 10:16 pm

Robin Garr wrote:
Burger's has frozen duck breasts but not confit, as far as I know.


Breast wouldn't really help you regardless; unless you're planning on saving the fat for rendering.






You can easily Google a recipe for Duck Confit, or you could always order it pre-prepped (depending how quickly you need it).
It's not really that difficult for even the home cook to make - though i may seem a bit time consuming.


maybe this will help (as well as you Robin.)
Official Grimaud Farms Online Store

1# of Muscovy Duck leg confit goes for $16 per pound.
Ethan Ray

I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
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Re: Duck Confit

by GaryF » Mon May 07, 2007 11:11 pm

Robin Garr wrote:
GaryF wrote:Any thoughts I where I can get duck confit in L'ville? I was planning a dish with confit as the main ingredient but when I got to Whole Foods where I had found it before I was told they no longer carry it.
I've tried Creation Gardens, Doll's, ValuMarket etc.
Where's the duck?


Burger's has frozen duck breasts but not confit, as far as I know. I'm really disappointed to hear that about Whole Foods. I've been counting on their stash of Grimaud Farms duck products including confit since they opened. If they've stopped carrying it, I'd sure like to know the story behind that. :(
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by GaryF » Mon May 07, 2007 11:22 pm

I'd reply with quotes, but can't figure out how-so this is a group reply.
Whole Foods told me that the corp. as a whole was unhappy with the Grimaud products and that they had stopped carrying them before the holidays. I asked if they were going to find another supplier like D'artagnan, but they said no.
I actually have made confit before, but it was when I had access to a commercial kitchen. I'm not sure I want to deal with the mess in my smallish apartment.
Thanks for the link to Grimaud.
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by Jay M. » Mon May 07, 2007 11:24 pm

The Fresh Market (Shelbyville Road at Moser Road) used to carry it. I would suggest calling to ask, though. I haven't noticed it lately, but I haven't been looking for it. Good luck.
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Re: Duck Confit

by Robin Garr » Tue May 08, 2007 6:48 am

Ethan Ray wrote:
Robin Garr wrote:Breast wouldn't really help you regardless; unless you're planning on saving the fat for rendering.


Right, that's why I said "but no confitt." :)
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by Robin Garr » Tue May 08, 2007 6:51 am

GaryF wrote:I'd reply with quotes, but can't figure out how-so this is a group reply.


Just use the "Quote" button instead of the "Reply" button.

Whole Foods told me that the corp. as a whole was unhappy with the Grimaud products and that they had stopped carrying them before the holidays.


I'm really sorry to hear that. I suspect they fibbed about the reason, though, since Grimaud is of absolute high quality. More likely they weren't moving enough of it.
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by Dan Thomas » Thu May 10, 2007 2:51 am

Well...one of my minions and I decided to make some confit out of the last three duck breasts(special that we tried to sell)and the "Smaltz' of the chicken stock we made... Who would of thought that the marinade for the breasts would have introduced the flavour that we got after going through the motions..I have to tell you it was"Damn Good". We made a fine omelet out of it(Wow..duck and eggs what a concept?!) and enjoied every little bite.
Last edited by Dan Thomas on Thu May 10, 2007 4:20 am, edited 1 time in total.
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by GaryF » Thu May 10, 2007 3:34 am

Dan Thomas wrote:Well...me and one of my minions decided to make some confit out of the last three duck breasts(special that we tried to sell)and the "Smaltz' of the chicken stock we made... Who would of thought that the marinade for the breasts would have introduced the flavour that we got after going through the motions..I have to tell you it was"Damn Good". We made a fine omelet out of it(Wow..duck and eggs what a concept?!) and enjoied every little bite.


Sounds like a great new special, my mouth is watering.

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