Duck Confit, Anyone?

[Rxmar23]

I thought I'd post this here, since it's sort of like smoking -- low and slow -- but sort of not.

I did a nice batch of duck confit last night. Like a pulled pork, started at 9:00 last night, and finished at 2:00 or so today. Since I did a pork butt last Saturday/Sunday, I was thinking about that while "pulling" the duck this afternoon, and wondering if any fellow smokers also enjoyed duck confit.

There are a lot of fancier uses for it, but I'll tell you, there's not too much better than mac and cheese with duck confit on top.

[Habanero Smoker]

It's one of the things on my to do list, but haven't gotten around to it yet.

I've never had duck confit over mac & cheese and will eventually try it, but lobster mac & cheese may give that dish a run for it's money.  :)

[3rensho]

I'm not a mac and cheese fan but in a cassoulet it is marvelous stuff on a late fall or winter day.

[Habanero Smoker]

I'm not a mac and cheese fan but in a cassoulet it is marvelous stuff on a late fall or winter day.

Another thing added to my to-do list!!!

[Rxmar23]

This may be the first time I've heard the phrase "I'm not a mac and cheese fan."  :o I love cassoulet, but have never made it; that's now on my list.

The confit is also great in a grilled cheese sangwich, thrown on top of a salad (warm or cold), or just on some nice slices of baguette. Back when I was still dating, I once made confit nests with risotto eggs (reshaped arancini), if you want something on the showy side.

[ACW3]

I had duck confit in France earlier this year.  First time.  WOW!!!

After returning home I started looking into a homemade smoked version.  I ended up amking a pork belly confit.  Actually took several days, and I did smoke it before finishing it up.  I left the skin on the belly and then cut it off after smoking it.  Now I had two things to finish, the confit and some serious chicharrones.  I have some of each vacuum sealed and waiting for a special occassion.

Art

[Rxmar23]

Art, that sounds crazy delicious. Did you share the details on the recipe forum, and will you share here if not? Definitely something I want to try.