Confit of duck/Gallery: Difference between revisions

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imported>Hayford Peirce
(added image #6)
imported>Hayford Peirce
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|Confit, from Fat.jpg|Taking a piece from partially melted fat several months later
|Confit, from Fat.jpg|Taking a piece from partially melted fat several months later
|Confit, Ready to Warm.jpg|In a cold pan, ready to warm
|Confit, Ready to Warm.jpg|In a cold pan, ready to warm
|Confit 7.jpg|Warmed in the oven, ready to have the skin crisped
|Confit, Warmed but Not Browned.jpg|Warmed in the oven, ready to have the skin crisped
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Revision as of 17:46, 19 December 2007

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https://en.citizendium.org/wiki/index.php?title=Confit_of_duck/Gallery&printable=yes
A collection of images about Confit of duck.
Preparation of confit of duck
Starting to cook in rendered duck fat
Starting to cook in rendered duck fat  
The cooked breasts
The cooked breasts  
The cooked thighs and wings
The cooked thighs and wings  
The cooked confit and rendered fat
The cooked confit and rendered fat  
Taking a piece from partially melted fat several months later
Taking a piece from partially melted fat several months later  
In a cold pan, ready to warm
In a cold pan, ready to warm  
Warmed in the oven, ready to have the skin crisped
Warmed in the oven, ready to have the skin crisped  
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