Chinese Salted Duck Legs

For the last few weeks, I have been thinking of embarking on a confit-making weekend. Time, however, has not permitted the purchase of copious amounts of duck fat, duck legs, jars, etc. I'm sure it will happen, and the resulting cassoulet will, I'm certain, be delicious.

All this is a lead-in to the fact that I was in an Asian store this afternoon and vacuum-sealed, refrigerated packages of "Salted Duck Legs" caught my eye. I must have walked by packages like this a gizillion times and never paid too much attention. Today, with cassoulet on my brain, my eyes were drawn to them because they looked a lot like packaged duck confit.

Has anyone tried these and, if so, is there any confit resemblance?

Jyoti

They are exceedingly salty and somewhat drier in texture; I can't remember the last time I ate them, but I seem to recall eating them with congee. You can also pick apart the meat to be used like one would use conpoy or dried shrimp somewhat like a seasoning to impart flavor.

During my dormitory days, those waxy duck legs will be placed a rice cooker along with rice, lap cheong (chinese sausages), shallots and ginger with dark mushroom soysauce added towards the end when the rice has cooked.

hamph wrote:During my dormitory days, those waxy duck legs will be placed a rice cooker along with rice, lap cheong (chinese sausages), shallots and ginger with dark mushroom soysauce added towards the end when the rice has cooked.

That sounds delicious!