This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on …
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Why Duck Confit is the Ultimate Culinary Delight
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So if you store it – whats the best way to reheat it?
I just had duck confit at a restaurant and it was prolly the best dish I have ever eaten in my life. The skin was super crisp. I've looked at a couple recipes on you tube and they look great but none of them seem to get that skin crisp like at the restuarant I went to. Any suggestions?
Boning knife is very important when you breaking down any protein
I live in Los Angeles and the whole duck legs are not easily available in the supermarket. The butcher wants $20/lb. I can find them frozen at Whole Foods and Bristol Farms but they are expensive as well. It never occurred to me to buy a whole duck which I can easily find in Chinese markets or Chinese butcher shops. I love Duck Confit. Thanks for the cutting technique.
Impressive!
Please show temps in celsius too, great service to Europeans…
I always confit the wings too, but cook the breasts separately. I have tried doing the breasts confit, but that is definitely not their best use
Love your kitchen
❤
How do I get one of those Mercer cut scales?
It always amazes me that all of the rest of the World use the Metric measurements system But America is still using Quarts, Cups, pounds and ounces, Catch up guys! The culinary world has left you behind. What the hell is a quart?? LOL "Oh and by the way we all use Celsius not Fahrenheit. Your all out of touch. God help America!
Great for cassoulet!
Easy to follow thx much. Please do chicken confit next time. Cheers
The effort put into production, lighting, audio, narration, editing, and more, is outstanding. Professionally done. You're engaging, humble and encouraging. This makes you likable. You make every second, every word, count. Your videos are the benchmark for cooking videos.
This man obviously loves classic French cuisine, and it shows. Thank you
That was awesome!
can i partner the duck with some gravy or sauce ?
I make a yummy duck confit salad – shredded duck confit, fingerling (kipfler) potatoes (par-boiled, sliced and then roasted in duck fat), cranberries, chives and pistachios with a honey mustard vinaigrette. When I serve it at dinner parties my guests always want the recipe. So quick and easy.
Didn’t the french keep duck confit for a year or more – before refrigeration?
To preserve the fat, DO NOT add salt directly. Duck fat can be quite expensive so keep the fat in a freezer & each time you confit you build up your reserves as the duck renders & increase flavour.
Salt is added at the dry brining stage as shown but beware, duck skin absorbs salt very quickly which is why flavouring salt is a good idea ie; 2 sprigs thyme, orange zest finely grated, 2 bay leaves crumpled, 10 black peppercorns, 5 juniper berries, half cup of salt in mortar & pestle until fluffy. Trim excess fat of duck marylands & reserve, then rub into flesh side & in the fridge for NO more than 3 hours. Wash salt off, pat dry & French trim legs. Now you're ready!
Pointlessly long process, skip rinsing off the dry brine and just cover them with the fat.
Holy ** those potatoes!!!!!! How is that not its own video 🙂
Chef, you’re an absolute wizard. So glad I found this channel years ago.
Fantastic recipe, but your transcription is terrible pommes aligot is something like pols alo. Anyone looking for the recipe with no prior knowledge would be lost
If you ever worked at a waste water treatment plant you would never eat duck again. Ducks literally swimming around in the waste water pools . It’s not a good site.
Please stop leaning on your cutting board. Yuk!
Personally I wouldn’t make it “salty as the sea”. That’s… a lot of salt. You won’t be wanting to eat anything cooked in that.
Can this be done with a chicken instead of duck and the use of duck fat?
Oh yeah, kick start my heart 🎶🎶🎶. Thank you so much for this, duck is a part of our Christmas celebration and I still learned a lot from this video
👌🏼👌🏼
The French learned that from the Greeks.
I am waiting for the cassoulet !
Perfection!
I like the skin much crispier
Beautiful job, Chef! Duck fat is truly a beautiful vessel to conduct heat… And has definitely produced some of the best fried potatoes I've ever had. I love confit, and keep the breasts for a medium doneness sear as well. I've also started using wagyu tallow at home. An excellent option that is becoming readily available. Let's cook!
I learned this French classic in culinary school and agree that it's delicious. However, for the amount of time and gas(energy) it takes, I'm not sure it's worth it. I tried this as a slow-cooked braise(1.5 hrs) and seared it afterward, and couldn't tell much difference. Just saying…
Aloha. Do you ever incorporate lemon zest with your initial dry rub?
Thank you so much for sharing this recipe! I'm adding this to my recipe book 📙 ❤🎉!
Yummy!!! I do like the way you talk about your recipes. You are the MUST!!!!
Looks fantastic Billy!
Nice recipe. You can improve the presentation by taking out the thigh bone and bunching it up like a fist. If you confit it upright it will hold it's shape even while frying to crisp it up. It looks great on the plate.
duck faaaat
This looks decadent and delicious. I have never eaten duck before. Once in a while I hear others describe it as gamy. I'm not a fan of gamy meats. Does this dish have a gamy flavor? Does the duck fat its cooked in, and the duck fat leftover for other uses, have a gamy flavor? By the way, I hope you know you make excellent cooking videos.
Where does one get the duck fat to begin with?
Love duck breast 🦆 with orange sauce