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London fog

added by p7odd

A sweet warming cuppa you may enjoy

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Normally curing relies on large quantities of salt; any fat present in the meat aids the curing process and enhances the flavour of the finished product. Here, the balance is tipped in the opposite direction. A large quantity of fat is used first to slowly cook the meat, creating a unique succulent texture, then as a preservative, forming a protective seal that stops oxygen and light spoiling the meat. Salt is used too, but in the form of a very light cure that seasons more than it preserves. The preserved duck can be stored in the fridge for 6 months or more. When required, it is freed from its suspended animation in the solid fat, and given a quick, hot blast of cooking that crisps the skin. The best and most cost-effective way of making duck confit is to buy a whole duck. You can retrieve the fat from the carcass, then joint the bird, using the legs for confit. The breasts can be hot-smoked or dry-cured and the rest of the carcass can be roasted and used to make stock. There should be enough fat on the duck, when rendered down, to cover both legs. If you don’t want to buy a whole bird or there isn’t enough fat you can buy a carton of duck fat. Confit fat can be used several times until it becomes too salty.

By: River Cottage Curing & Smoking Handbook

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Bachelor’s jam

By: River Cottage Preserves Handbook

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