What is the fastest way / highest temp you made duck confit?
I know I know this is supposed to be a slow thing, but how have you "cheated" and got away with it?
Most recipes calls for at least 4 hours of cooking and at less than 275F. Cooling then re-crisping the skin.
Simply recipe has a version that I feel works sometimes (~300F for 2 hours), but the skin is often as not great, because it gets uneven, and curls too fast.
Best Answer
If you're looking into cheats for duck confit, this might be the grandest:
Simply dousing the duck with oil after cooking is some shortcut that apparently some world class chefs couldn't tell the difference:
Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine team, this appears to be the case: “We performed this experiment with duck confit and pork carnitas. In each case, we prepared one batch traditionally and made a second batch by cooking the meat sous-vide or steaming it. We then anointed it with oil (duck fat for duck, pork fat for pork).
Excerpt From: Ferriss, Timothy. “The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life.”
Tim has a fake-confit recipe to match the above. Even if you don't use the recipe (i recommend the book), just knowing the above might help you in your quest.
The recursive quote within Tim's book is from page 129 of Vol.2 of Modernist Cuisine. While they actually do the opposite (Sous-vide for 48hrs) of your goal, what's important here is that frying the duck in oil doesn't impart flavour beyond the skin. So once you have a cooked duck and then pan fry with oil, you're cheat is nearly complete.
a note about the skin if you've brined the duck with skin, the salt will make the skin hold more water and become chewy. A trick is to inject the brine into the meat using syringes.
Pictures about "What is the fastest way / highest temp you made duck confit?"
What temperature do you confit duck?
Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190\xb0F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210\xb0F, until a wooden pick slides easily into thighs, 2 to 3 hours more.What temperature should you cook confit?
The process of confit differs from deep frying in one key way: temperature. While deep frying typically takes place at temperatures between 325 and 450\xb0F, confit preparations are done much lower\u2014an oil temperature of around 200\xb0F, sometimes even cooler.How long does it take to confit?
Cook over low to medium-low heat until fully cooked and tender. Depending on the type of vegetable, this may take between 30 minutes to an hour. If you're not serving them right away, store them in an air-tight jar submerged in the cooking oil in the refrigerator for up to three months.Can you overcook duck confit?
You can overcook confit, however. When this happens, the skin completely gelatinizes and becomes impossible to crisp later. The meat is usually still fine, but as it continues to cook, it will become mushy, like stringy baby food.Carla Makes Surprisingly Easy Duck Confit | From the Test Kitchen | Bon Appetit
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ROMAN ODINTSOV, Chris F, Radovan Zierik, Tom Dasko