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Post by gayla on Jul 26, 2013 15:56:31 GMT -5
I make Lemon Confit and Lime confit
yes I have done Duck and Turkey
but am I the only around who does this ?
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Post by meemo on Jul 26, 2013 17:44:44 GMT -5
I've made a hissy fit but not a confit. Now I've got to go find out what that is.
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Post by meemo on Jul 26, 2013 19:03:27 GMT -5
I googled it. I havent done this with meat but will be as soon as I can get to the store. It sounds wonderful.
How do you make lemon or lime confit?
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Post by gayla on Jul 26, 2013 19:47:52 GMT -5
Lemon Confit
5 cups kosher salt
5 tablespoons sugar
6 lemons, scrubbed and quartered
In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemons for at least 2 weeks. To use, rinse the lemons well and use the peel only.
Lime is a bit differnt I slice the Lime after cutting them into 8 pieces .
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Post by Valerie on Jul 26, 2013 21:33:24 GMT -5
What do you use it for?
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Post by Cyngbaeld on Jul 27, 2013 11:00:14 GMT -5
I've thought about doing duck or goose but didn't get round to it. Don't think I could butcher a goose, but sometimes I have too many drakes and they have to be culled so they don't ride the duck hens to death.
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Post by Granny Smith on Jul 27, 2013 18:04:40 GMT -5
I make lemon confit, but don't have ducks or (obviously) duck fat.
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