There’s good duck confit available in Berkeley, at the butcher counter of Cafe Rouge (http://www.caferouge.net/meatmarket.html), but I’m hoping to find something similar in San Francisco. I’ve seen packaged stuff...

Hi All, For New Year’s eve I am planning on a special dinner that will have as its main course, Duck Confit, pan seared. I have the duck and duck fat and now need to figure out some appropriate sides. I had in mind a salad,...

. But this seemed like it might be vaguely Alsatian. I just put my duck legs to cure so confit will definately be served. However, if anyone has good ideas on how to use it as an hors d’Oevre I would be very grateful....

Terry Brennan’s “Artisanal Cooking” has a recipe for risotto with wild mushrooms and duck confit. I made it for New Year’s Eve last year; it was exquisite. Warmed duck confit is also very good with braised lentils.

hey folks. how long do you salt your duck when you’re making confit? some recipes say 2 hours, some say two days. other recipes say to brine it as opposed to salting it. —tuqueboy

I’ve recently located to Toronto and have been spoiled by the availability of pre-cooked Duck Confit available at Granville Island in Vancouver. I’m at a loss without it! Any ideas of a source in Toronto?

Can y’all help me troubleshoot my duck confit. I made a batch the other day and it was way too salty. It sat on the salt rub/cure for two days. The result is too salty to enjoy and maybe too salty to even bother with. A few...

Looking forward to fall so I can enjoy my favorite French bistro dishes. Where do you Chowhounders go for the best cassoulet or duck confit? GHB

Just bought some duck confit legs from Pascal’s Epicerie in Newport Beach, CA. Wondering what the BEST way to reheat them is. I’ve heard of putting them in a pan filled with water (which seems like it would take away...

In SF where can I find ready to eat duck confit? I’m thinking Whole Foods?

Has anyone ever tried making their own kosher duck confit? My local paper had a recipe for duck confit (see link). I’m not sure how I should change the recipe, since Kosher ducks have been salted. I’m thinking of...

I am planning to make my first cassoulet, and am wondering if there are any sources for really good confit duck legs in the Bay Area. I could order from D’Artagnan, but I’d love to find something local. Also, what are...

Does anyone know of a market (not a restaurant), preferably in Maryland or NW DC, that sells a good quality duck leg confit? I know I’ve seen online sources, but was wondering if there is anything local. TIA!

I’m going to make Duck Confit for the first time – and the recipe calls for a cure in rock salt. I’ve been to the grocery stores – and no rock salt. I realize it’s the same salt you use for ice cream...

Confit of Duck Gizzards