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Things you just don't get

Piobaire

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We have a nearby friend that likes to do a capon on Xmas Eve, Coq au Vin style. Think we've been there two or three times in the last five years. Really a nice dish when done well.
 
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GreenFrog

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I didn't known what a capon was, so I looked it up on my mac's dictionary: "a domestic cock fattened for eating."

The joaks write themselves, foalks.
 

Gibonius

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We have a nearby friend that likes to do a capon on Xmas Eve, Coq au Vin style. Think we've been there two or three times in the last five years. Really a nice dish when done well.


I did a sous vide coq au vin. Fabulous.



I really need to do a sous vide confit in the near future. Gotta get some duck fat.
 

Piobaire

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I did a sous vide coq au vin. Fabulous.



I really need to do a sous vide confit in the near future. Gotta get some duck fat.


Go to your local Oriental market and they probably have whole frozen ducks for about $15. The options are many but you'll be able to get a nice starter stash of duck fat. Freeze that ****, and then when you use it sous vide, stand the bag up in the fridge to congeal it. The jelly and fat will separate out so you can add that fat into your stash too. Rinse and repeat but watch which blob you use as repeated use will eventually build up salt.

Your first frozen duck think about carefully slicing out the breasts (make sure to get the "pearl") and pan searing them. Get the legs and refreeze for confit. Render the carcass for fat. Or you can halve the duck and slow roats the whole thing which will yield huge amounts of fat.
 
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Piobaire

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Piobaire

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Piobaire

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Piobaire

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GreenFrog

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I thought you guys were e-bros
1f914.png
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Piobaire

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