A good receipe for plum confit?

Try the following



Plum confit

50g butter

2 plums (de-stoned and segmented)

1 large green apple (granny smith or golden delicious, core removed and segmented)

1 large red onion (sliced)

1 cup dry apple cider

1 cup apple cider vinegar

1 star anise

half a teaspoon ground cloves

1 tablespoon brown sugar



This will take about 45 minutes to an hour, but it can be made in advance if this is easier for you. In a large saucepan, over high heat, melt the butter and add the onion, apple and plums. After browning the fruits and onion slightly (about two to five minutes), add the remaining ingredients, reduce the heat to a low simmer and leave for 45 minutes to an hour, stirring occasionally. Make sure the confit does not boil dry or burn. Once completed, remove the star anise and set aside.

A good receipe for plum confit?
Barbara why don't you just cut your tongue out and make plum jam out of that.

Oh no that wouldn't work. Your tongue is too sour. Report It
Reply:Crispy-skin duck with blood plum sauce



Serves 6-8 (as part of banquet)







Preparation time overnight



Cooking time 1 to 2 hours













Ingredients

? tbsp Sichuan pepper

1? tbsp salt

1 x 1.5kg/3lb duck

35g/1?oz plain (all-purpose) flour

vegetable oil, for deep-frying

For the blood plum sauce

250ml/8?fl oz water

225g/8oz white sugar

250g/8oz ripe blood plums (about 4), cut in ?; substitute 2 oranges if you can't get blood plums

165ml/5?fl oz fish sauce

6 whole star anise

2 cinnamon quills

85ml/3fl oz lime juice







Method

1. Dry-roast the Sichuan peppercorns with the salt in a heavy-based pan until they begin to 'pop' and become aromatic. Allow to cool, then grind to a powder with a pestle and mortar or spice grinder.

2. Meanwhile, rinse duck under cold water. Trim away excess fat from inside and outside the cavity, but keep neck, parson's nose and winglets intact. Pat dry and rub the skin all over with the Sichuan pepper and salt mixture. Cover duck and place in refrigerator overnight to marinate.

3. Transfer duck to a large steamer basket. Place basket over a pan of boiling water and steam, covered with a tight-fitting lid, for about 1? hours, or until the duck is cooked through (to test, insert a small knife between leg and breast - the juices should run clear). Using tongs, gently remove duck from steamer and place on a tray, breast-side up, to drain. Allow to cool slightly, then transfer to refrigerator to cool further.

4. Meanwhile, make the plum sauce. Combine water and sugar in a small pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about five minutes, or until slightly reduced. Add plums, fish sauce and spices and simmer for a further minute. Stir through lime juice and remove pan from stove. Keep the sauce warm while you fry the duck.

5. Place cooled duck breast-side up on a chopping board and, using a large knife or cleaver, cut duck in half lengthways through breastbone and backbone. Carefully ease meat away from carcass, leaving thighs, legs and wings intact. Lightly toss duck halves in flour to coat, shaking off any excess. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Deep-fry duck halves, one at a time, for about three minutes, or until well browned and crispy. Using tongs, carefully remove duck from oil and drain well on kitchen paper, then leave to rest in a warm place for five minutes.

6. Finally, with a large knife or cleaver, slice the duck, arrange on a platter and spoon over the hot plum sauce.
Reply:no idea...

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