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Paul Bocuse - Pork Confit (Anchaud) Recipe and Picture

 
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kwansm
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Joined: 15 May 2007
Posts: 40
Location: Singapore

PostPosted: Sat Apr 05, 2008 11:20 pm    Post subject: Paul Bocuse - Pork Confit (Anchaud) Recipe and Picture Reply with quote

Getting duck fat for duck confit can be a big pain and rather expensive exercise. You need the fat of about 4 whole ducks to make 8 legs and 8 drumlets. Moreover, you have to figure what to do with the rest of the duck. I came across another recipe from Paul Bocuse-Regional French Cooking that uses pork as a confit. This yummy and flavorful dish hails from the Perigord region of France. The Perigord is famous of foie gras. Making pork lard and using pork is much cheaper than duck!



Ingredients
    1.5 kg pork loin
    7 teaspoon Maldon sea-salt
    1
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sun Apr 06, 2008 8:23 am    Post subject: Reply with quote

yummy thanks Kwansm for the elaborate and comprehensive guide.

the 2.2kg pork fat is raw in slabs of fat or already rendered?

can this pork oil be reused again after its used here?
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kwansm
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Joined: 15 May 2007
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PostPosted: Sun Apr 06, 2008 2:47 pm    Post subject: Reply with quote

Gina wrote:
yummy thanks Kwansm for the elaborate and comprehensive guide.

the 2.2kg pork fat is raw in slabs of fat or already rendered?

can this pork oil be reused again after its used here?


2.2kg pork fat is raw in slabs of fat

Lard can be reused again
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