I have several friends with birthdays all around the same time, and I wanted to have everyone over one weekend and make a nice dinner. I have just a couple of questions about trying to make confit for the first time, though. As it stands, every recipe calls for curing over night before submerging it in fat. 1) How dramatically will the type of fat I cook it in affect the flavor? As in duck fat vs EVOO vs Rosemary infused EVOO. 2) Will I find any benefit to searing the breast before or after it’s cooked?
Any other advice will be welcome. I don’t have a ton of time or money to recipe test more than once.
[link] [comments]
from AskCulinary https://ift.tt/2ME7pH8
Comments
Post a Comment