"Kent" > wrote in message
. ..
>
> "Rich" > wrote in message
> ...
>> Since following the duck confit thread, I've been researching it with an
>> eye to making some. One thing I came across is that the french canned
>> stuff is pink because nitrates/nitrites are used in the salting phase of
>> the process. I'm wondering how I could best replicate this process,
>> perhaps using a product like Morton's Tender Quick. I haven't been able
>> to find any recipes for this application, so I'm open to any advice about
>> it.
>>
>> Thanks,
>>
>> --Rich
> I've been thinking, for a change if you can believe that, about the duck
> leg aned goose leg, and confit. I would first make it without nitrites. Do
> it the old fashion way first. Then go from there. The confit in the
> cassoulet in Carcassone doesn't have nitrites. It tastes pretty good.

Oh, I'll probably do just that, but I will follow that in the next few days
with a nitrated batch just to compare. I'll let you know how it turns out.
All in all, I trust the nitrated version more. After all, what nitrates and
nitrites are intended for originally is prevention of botulism, and that
seems like the biggest risk of making confit.


--Rich