Okay, is there any reason why I can't store duck confit in those disposable aluminum foil pans that

J

joe

Well-known member
are designed for lasagna and other csseroles?

I need to confit a number of duck legs to make several meals over the holidays, and I'm tired of loosing the use of all my favorite stainless steel mixing bowls for the task.

I know aluminum is volitile where white wine sauces are concerned, but if anyone gathered amongst us knows any reason why aluminun foil and potted poultry should not be joined in a long-term relationship, speak now; do not hold your peace, please!

 
I have no idea , but if you're worried about it, can you keep the union separate

with plastic wrap or if that isn't large or heavy enough, how about some heavy, large plastic bags that you split open? I've bought 5 gallon ones in the past and two gallon are pretty large. Or oven roasting bags, split. If this is completely ridiculous, my excuse is that I've never made duck confit. I'm assuming you mean to cook in something else, is it the salt that could cause the problem?

How's the new store coming along?

 
Here is something to consider, Joe

I wouldn't do it Personally.

Salt eats aluminum and it makes food taste "tinny." I've made things that sat in these throw-away pans and after emptying the pans, noticed they were GREY inside- meaning there was a chemical reaction between the food and the pan. I believe duck confit will cause a chemical reaction with the pans.

Instead, to hold the confit after it is cooked, why not get some clear, hard plastic containers- not the Tupperwear-type but the ones that could shatter if you dropped them on concrete. They are not permeable at all so there would be no off-flavor.

Why take the chance with your wonderful confit?

 
Thank you both; I won't risk it. I'll look for heat-proof plastic, or perhaps (more)

some inexpensive lightweight stainless bowls.

Curious, the store has been open for two weeks now (I have a rare day off today) and sales are modest, but picking up. People are still discovering us.

We had a "Grand Opening" party, with wine and hors d'oeuvres catered by you-know-who, and we had a really good turnout. At one point I stepped outside and saw an elderly couple eating plates of my food in their parked car. I couldn't decide whether to be flattered or offended. I considered grabbing a bottle of wine, rapping on their window and offering a refill.

 
Joe, I quit using all of my stainleess steel to store confit. Instead, i bought

two wide-mouth galss terrariums with glass lids that are lined with plastic to make a good seal. They each hold about ten duck leg quarters each. I usually fill one and then make two separate batches of cassoulet or lentils (Paula Wolfert's Cooking of Southwest France is an excellent resource) from that terrarium and fill the other one so I always have some on hand. This might be an answer for someone who uses more confit at one time than salade per due!

 
Wow, what a great idea! Thanks Mark, I'll look into it. I do like to have confit

on hand whenever possible. No one believes me that once it's made it's fast food, pan fried with potatoes.

The glass terrarium would let you see how much is left inside.

 
You're preaching to the choir! And a little garlic and parsley thrown in at the last minute....TDF

 
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