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In SCS Episode 8, one of the main techniques that we discussed was confit. One thing we discussed is that when making duck confit, true duck fat is always preferable. Not only does the fat give great flavor to your duck, but its also an extremely versatile cooking medium that can be used for slow poaching, sauté ing or even frying.

When butchering a whole duck, save all the skin trimmings especially the large pieces that are taken from the neck and the flaps of skin at the opening of the cavity. Don’t forget to trim all the skin off of the back of the duck.

If you’re not breaking down the whole duck, try and sweet talk a local butcher into saving the skin for you. If all this sounds like too much of a pain, you can simply buy good quality duck fat online. I've never done this so I can't recommend one company over another, but I'm sure you can do a quick Google or Amazon search.

• Place all your duck skin trimmings in the bottom of an appropriate sized pot and add a couple tablespoons of water. The steam from the water will help the initial release of duck.
• Place the pot on the lowest setting on your stove top and cover with a lid. Make sure you keep a small crack in the lid for the steam to escape so that it doesn’t condense back down into your duck fat.
• Let the fat render out on the stove for about 2-3 hours depending on how low you have your flame. Be sure to give the fat a good stir with some tongs about every 1/2 hour.
• Once the fat is rendered out, strain it through a strainer and allow to cool.
• Once cooled, store the fat in an airtight, light resistant container in your refrigerator for up to 1 month or freeze for up to 6 months.
• By the way, don’t throw that duck skin away after you have rendered out the fat. Instead, spread them out on a sheet pan and bake until they become golden brown and crispy.
• These duck “cracklins” can be eaten like chips, chopped and tossed into a salad like bacon bits, or used to make cracklin’ corn bread. The possibilities are endless.

Further Information
 

• SCS 8| Frying, Confit & Deep Fat Poaching (Audio Lecture)
• CKS 31| Breaking Down A Whole Duck (Video)
• HCC 1| How To Make Duck Confit Part 1 (Video)
• CT 1| Pan Roasting Duck Breast (Video)

A well seasoned cast iron pan is one of the most jealously guarded tools in a kitchen. Back before teflon pans were invented, these were the original non-stick pans that people used to cook eggs and other delicate items. Also, nothing really gives you a better seared crust than a good cast iron skillet.

To Season Your Cast Iron Pan

• Preheat your oven to 350 degrees F.

• If the pan is new, scrub with soapy water and dry thoroughly.

• Place a table spoon of vegetable shortening or vegetable oil in the center of the pan.

• Place the pan in the oven and allow the shortening to melt.

• Once the shortening melts, rub it all around the inside of the pan with a paper towel.

• Place pan back in oven, upside down, and back for about an hour.

• Turn off the oven and let the pan cool down inside.

• Wipe off any excess fat with a clean paper towel and store.

• To clean your cast iron pan, after you are done using it, add some kosher salt and a little oil and scrub. Do not use soap or water. Wipe clean with a paper towel.

Update: This article was written a while back and is a method that's worked for me in the past. Yet we live in an ever changing culinary landscape. As more research is done, new techniques and methods are developed. Case in point, this great article by Sheryl Canter, Chemistry Of Cast Ironed Seasoning: A Science-Based-How-To

This was originally shared by Wisconsin Limey in This Forum Thread

Sauce Bechamel is a milk based French Mother Sauce. It is used as a simple base to make popular secondary sauces such as Sauce Mornay, Cheddar Cheese Sauce, or even a simple cream sauce.

Standard Bechamel Recipe

• 4 oz/125 grams white roux

• 1 qt/1 L milk (Any milk will use but whole milk is preferred)

• 1/4 white onion, skin peeled off

• 1 whole clove

• 1 whole bay leaf

• Salt, White Pepper and Nutmeg To Taste

   

1. Combine flour and butter in a small pan, and cook over moderate heat, to make a white roux.

2. In a separate pot, heat up milk to a simmer.

3. Add roux to the milk, making sure that both the milk and the roux are not too hot.

4. Whisk the roux and milk together and bring to a simmer.

5. Stick your bay leaf to your white onion with your whole clove, and place in simmering milk.

6. Simmer for about 30 minutes, and thin with milk if necessary.

7. Season with salt, white pepper and nutmeg to taste. The nutmeg should not be prevalent, but instead should add depth of flavor.

8. Finish by straining through a chinois.

Bechamel Based Secondary Sauces

Almost any milk or cream based sauce that you will make, will be based on classical Bechamel. Below are some popular secondary sauces that are based on this recipe. Each recipe below is based on 1 qt/1 L of Bechamel, which is what the recipe above yields.

Standard Cream Sauce

• Add 4-8 oz of heavy cream, heated or tempered

• Season with salt, white pepper and lemon juice to taste

• Add your favorite  herbs and spices to taste

• Strain through a chinois to insure a smooth, creamy texture

Mornay Sauce

• Stir in 4 oz of Gruyere and 2 oz of Parmesan cheese, both grated

• Turn off heat and swirl in 2 oz of raw butter

• Adjust consistency with warm milk as necessary

Cheddar Cheese Sauce

• 8 oz cheddar cheese, grated

• 1/2 teaspoon dry mustard

• 2 tablespoons Worcestershire sauce

• Stir all ingredients into warm Bechamel until cheddar cheese is melted

Simple Mustard Sauce

• Stir in 4-6 oz of good dijon mustard

• Finish off the flame by swirling in 2-4 oz of raw butter

• Strain through a chinois

More Info

• SCS 11| Sauce Bechamel