SC - Re: sca-cooks SCA-ck Lard Preservation

[Elizabeth Marsh]

Well the best modern example of keeping fowl in its own fat is duck confite
(confeet? confete?, spelling is not my forte') , which is essentially
cooked duck  covered completely in duck fat and refrigerated for many
months.  I would think the refrigeration is quite key.  But the fat keeps
out the air and the nasty things that it carries hence allowing for an
increased length of preservation.  Modern recipes should be readily
available in a french cookbook and would probably lend themselves to
adaptation.  (or if you watch the food channel David Rosengarten did a
really neat rendition of this)

Elena


>
>There's also a reference, although I don't remember where it is, to Anne
>of Cleves cooking pigeons and keeping them 'in their own fat'.
>
>
>
>Has anyone tried this in the modern day?  Most of us don't have cool/cold
>cellars anymore.  I wonder what would happen on the pantry shelf?   I do
>know that something forgotten in a back corner of the refrigerator will
>grow 'cures'.  OTOH, I still keep my can of bacon grease and it stays
>good, unless there's some meat juice.  I'd like to try it, but I'm a
>little leery of the idea.  Especially if an earlier thread was correct
>and there really are more 'bugs' like e. coli around today.  Other
>opinions?
>
>
>
>Allison