FoodBanter.com - View Single Post - Duck Confit -- Is It Safe ???

Peter A

In article >, says...
> >You don't honestly think that the confit served up in restaurants is
> >more than a day old, do you?
>
> If it's real confit, yes. Somewhere between a few weeks and
> a few months. Otherwise it's just duck meat.
>
>

I don't think that's true. Confit can be aged but does not need to be.
None of the many recipes I have read has mentioned aging as a
requirement.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm