Michael Ruhlman: “Because Duck Confit Is So Damn Good!”
Even if you’ve mastered making pickles and jams, preserving meat feels like a whole different game. This week we are sharing experts’ picks for the preserved foods they can’t live without and today we hear from Salumi and Charcuterie author Michael Ruhlman, who talks about why you should be keeping duck confit on hand and shares his easy olive oil method for making it.
If you could only make one type of preserved meat, what would it be?Duck confit!
Because it’s so damn good! It’s a great item to have on hand all winter and spring and summer. Anytime you need a quick main course, it’s ready to go. Last minute dinner party for eight, it’s the featured course. Take meat off the bone, chop it and stir in some of the cooking fat and you have killer duck rillettes for hors d’oeuvres. It’s easy to do and if covered with fat keeps in fridge for a year or more. I use olive oil to cook them but you can use the traditional duck fat.→
Once preserved, what do you do with it?Duck confit salad. Use with beans and sausage for winter cassoulet. Duck confit sliders. Rillettes.
Thank you, Michael!
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(Images: Donna Turner Ruhlman; Amazon; Michael Ruhlman)