Bespoke Foods Tinned Duck Confit
Discussion
This is a bit of a first world problem however now that this is now NLA are there any similar alternatives?
Please don’t suggest I make my own as thats never going to happen
I’ve looked online and there are other alternatives but at a considerable price increase; if it’s worth it then that’s what it is, but I would be grateful if anyone has any advice.
Many thanks.
Please don’t suggest I make my own as thats never going to happen
I’ve looked online and there are other alternatives but at a considerable price increase; if it’s worth it then that’s what it is, but I would be grateful if anyone has any advice.
Many thanks.
andyA700 said:
I saw this and was curious as it has mixed reviews.What's the marinade bit?
The Bespoke foods one was a French import and was really good value and a good product (sold in Partridges, Waitrose etc.)
There's another import I've seen, they also do a cassoulet, but no idea if it's any good: Ignore it's on ebay
Just had a look on Carrefour's website and this looks perfect: https://www.carrefour.fr/p/confit-de-canard-2-cuis... but it's in France and I'm sadly not, nor likely to be for the foreseeable.
I was hoping someone would be able to suggest something that I wasn't aware of
There's another import I've seen, they also do a cassoulet, but no idea if it's any good: Ignore it's on ebay
Just had a look on Carrefour's website and this looks perfect: https://www.carrefour.fr/p/confit-de-canard-2-cuis... but it's in France and I'm sadly not, nor likely to be for the foreseeable.
I was hoping someone would be able to suggest something that I wasn't aware of
Edited by Crook on Saturday 10th August 12:35
Crook said:
Please don’t suggest I make my own as thats never going to happen
IgnoredIt's so laughably easy to do, it barely counts as cooking. I use it, almost incidentally, to cook game bird and wild duck legs alongside the more complicated recipe I might use for the breast meat and the rest of the carcase.
A few duck legs, a pot or two of duck or goose fat, stock veg, rosemary bay garlic S&P.
S&P the legs the day before cooking (this can be omitted)
Submerge the legs and other ingredients in the fat in a baking dish and cook in a low oven for at least two and a half hours overnight would be fine. Can transfer the whole lot to a big jar if you want the whole French experience. Will keep for weeks in the fridge.
I have purchased other items from this company in the past and found them to be pretty good.
https://www.finefoodspecialist.co.uk/duck-leg-conf...
https://www.finefoodspecialist.co.uk/duck-leg-conf...
JKRolling said:
I have purchased other items from this company in the past and found them to be pretty good.
https://www.finefoodspecialist.co.uk/duck-leg-conf...
Thanks, looks good, I may well give that a try https://www.finefoodspecialist.co.uk/duck-leg-conf...
oddman said:
Ignored
It's so laughably easy to do, it barely counts as cooking. I use it, almost incidentally, to cook game bird and wild duck legs alongside the more complicated recipe I might use for the breast meat and the rest of the carcase.
A few duck legs, a pot or two of duck or goose fat, stock veg, rosemary bay garlic S&P.
S&P the legs the day before cooking (this can be omitted)
Submerge the legs and other ingredients in the fat in a baking dish and cook in a low oven for at least two and a half hours overnight would be fine. Can transfer the whole lot to a big jar if you want the whole French experience. Will keep for weeks in the fridge.
It's so laughably easy to do, it barely counts as cooking. I use it, almost incidentally, to cook game bird and wild duck legs alongside the more complicated recipe I might use for the breast meat and the rest of the carcase.
A few duck legs, a pot or two of duck or goose fat, stock veg, rosemary bay garlic S&P.
S&P the legs the day before cooking (this can be omitted)
Submerge the legs and other ingredients in the fat in a baking dish and cook in a low oven for at least two and a half hours overnight would be fine. Can transfer the whole lot to a big jar if you want the whole French experience. Will keep for weeks in the fridge.
Thanks, I have actually done it before but it just stinks the house out too much. Plopping it out of a tin and into the oven is ideal.
Mobile Chicane said:
The slow cooker works very well for confit duck legs.
You could run an extension cable to outside if you didn't want the smell in the house.
I think that these would be a cheaper solution:You could run an extension cable to outside if you didn't want the smell in the house.
https://www.partridges.co.uk/duck-confit-tin.html
(I don’t have a slow cooker)
Crook said:
andyA700 said:
I saw this and was curious as it has mixed reviews.What's the marinade bit?
French Click have some alternatives: https://www.frenchclick.co.uk/p-1346-mr-duck-confi...
Gord2 said:
French Click have some alternatives: https://www.frenchclick.co.uk/p-1346-mr-duck-confi...
A bit pricy, but I bet it is good.Highandhappy123 said:
Does anyone know why this is no longer available? Used to get in Waitrose and noticed they haven't had for a while
No, at first I thought it may be something they’d decided to stop stocking as they have this now Cassoulet also by Empire Bespoke Foods. If you go to their website they don’t show it now. Could be a supplier has gone. It’s a shame as it was a good product at a reasonable price.I’ll most likely get whatever version Partridges or Selfridges sell next time I’m near.
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