Duck confit cooking temperature preferences?
I believe when you cook stuff that contains water uncovered in an oven, the stuff is inevitably cooler than the air temperature in the oven due to evaporative cooling. So a 200 degree oven wouldn’t raise the temperature of the confit to 200 degrees until the last bit of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude