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

Rich wrote:

> 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.

Very simple.

Replace the salt 1:1 with tenderquick and follow the recipe
as normal. You'll get that "cured" color and flavor along
with some extra preservation effect.

--
Reg

Reg > wrote:

>Rich wrote:

>> 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.

>Very simple.

>Replace the salt 1:1 with tenderquick and follow the recipe
>as normal. You'll get that "cured" color and flavor along
>with some extra preservation effect.

Why would you want pink confit?

Steve

Steve Pope wrote:

> Why would you want pink confit?

In general, curing can be done for flavor as well, not
just color. Of all the various criteria for judging
food, color is pretty far down on my list.

I find I like it both ways, fresh and cured, mostly for
varieties sake. It depends on the product. With regards
to poultry, I occasionally do duck this way, and I
almost always use curing salt for deli-style smoked
turkey breast. It depends on how I feel at the time.

--
Reg

"Steve Pope" > wrote in message
...
> Reg > wrote:
>
>>Rich wrote:
>
>>> 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.
>
>>Very simple.
>
>>Replace the salt 1:1 with tenderquick and follow the recipe
>>as normal. You'll get that "cured" color and flavor along
>>with some extra preservation effect.
>
> Why would you want pink confit?

Because that's the way the French expect to see it, and, after all, they
invented the dish.


--Rich

"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.
Kent

"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