Please be sure to have your ANNOTATIONS turned ON to see the ingredients and directions.
And First Step here is use this garlic crushed up some I’m going to put it in the mortar with this handful couple teaspoon of course Salt now one of the things you have to consider what your final application for this duck is going to be if I was simply
Making comfy duck to be used with as a game dish with you Cherry sauce or something I would add juniper berries uh thyme herbs but in this case I’m actually going to be using this duck for variety of uh recipes so I have to keep the flavors here kind of neutral in the
Duck um I’m actually planning on using um the some of the duck meat to make a tii curry later so I don’t want to put juniper berries and Bay in it because it’ll be really weird with the tii flavors the the cooking method is just
Fine um but uh you got to control your flavors and try to keep it neutral if you’re going to be using this for more than one application so I’m basically I’m just going to add mixture of pepper uh four mixed Peppers along with this salt and garlic and that’s all the it’s
All the seasoning the dry rub on the duck is going to get and that way I can use it for just about anything can always add other flavors later anyway this is this is good we got a large bowl over scrape this out into [Applause] I got the four mixed Peppers
Here and just use the same Mor pel just give these a get grind you just want you don’t want to crack them you don’t want to don’t want to turn them into a powder and ground to go in here with the salt and the garlic and it’s actually not
Enough salt in here the salt that they use to crush the garlic is not all the course Salt’s going to get so add the rest in here and it’s important that this is coarse salt too okay now we’ got the mixture it’s going to go with the duck
Now we can turn our attention to the duck itself it’s pretty basic just what you think you’ve got to to look at the duck you got some extra little flaps of fat here you can get rid of only only trim off what you absolutely have to the
You the thing is we don’t get the the super giant beautiful duck leges that that you see sometimes however you can eat your heart out because although we don’t get giant ones we get smaller ones like this these cost in the store about a dollar each which is a pretty good price for
Duck and then as you would expect this just gets put in the bowl with the seasonings and this has to get applied to all the duct as best as possible it will take some time really rub it in really massage it and then it’s just just going to get covered with
Um some clean film and left in the refrigerator at least overnight you can you can leave this for more time some people say you need to leave it for 2 days this is really excessive certainly you need to leave it overnight though it’s going to take a few minutes
I’m actually going to spin this is this is one of the steps that people don’t spend enough time doing this flavor is not going to get down to the duct by itself it really needs to be pressed and rubbed into the duck so spend spend 2 3
Minutes even making sure that the duck’s really really been coated with this before you uh walk away from it okay we have the duck it’s been left here for um close to 24 hours now and I’m going to pull it over a sink use a brush just knock off all the
Extra bits of the salt and pepper off of it just to get rid of it you don’t have to be anal about it but you need to get rid of as much of it as you can just going to repeat this with with each duck quarter simple
Process and then it’s going to go from here it’s going to go into the dish that it is uh going to cone in it’s going to cook in fat and you see also the bowl that that uh it sat in overnight it’s got a lot of
Liquid that’s what we wanted to get rid of we wanted to to help dry out the duct concentrate the flavor that’s the process okay now it’s this is the jar of duck fat that I continue to recycle for con feet uh I’ve been using this particular jar now for about 5 years and
I make Con Fe on a fairly regular basis and that’s really the best of the best because it’s got all the flavors from all the previous batches of duck are in here along with your new duck that you’re you’re cooking so it’s better than just duck fat F it’s duck flavored
Duck fat this is uh enough to cover it it’s going to go in the oven and begin cooking with the lid on of course and then after about 3 hours we remove it now traditionally you leave this in the fat in order to um store it and preserve it that’s what
The original coni duck was for it was a way to preserve duck for the rest of the year and you just leave it stored in the fat but in most realistically in most applications these days we you’re just going to remove the duck to a container
We’re going to store the fat the fat we’re going to use another time filter it um get rid of any solids in it and uh the duck will will be just kept cold and here we have the duck that’s been been pulled out of this just going to um put
A lid on this and store this in the refrigerator and as for the fat it needs to be strained and put back into the container with the duck fat for the next time we make comfy duck also look for my cocktail book cocktails of the South Pacific and Beyond Advanced Mixology available
Through Amazon online
37 Comments
Following your recipe I made extremely delicious duck legs. But after baking (I took out legs), under the fat I found a thick layer of clear brown jelly. What shall I do with it? Store along with fat or separate it and use like "demi glace"?
This looks seriously appetizing. Thank you Chef for the very explanatory and non-intimidating approach ! I was wondering if I can use the same recipe replacing the duck legs with duck breast (skin on but boneless). I could not find any duck legs that were not pre-seasoned in the supermarket.
Can I prepare goose legs in the same way?
Bit its Wabbit season.
Thanks for a great video! By the way, how do you prefer to make orange sauce?
Hi Chef,
Greetings from Sydney I'm waiting for your 3 books to be delivered to my house. I'm going to start making this duck confit this week once I get the oil.
About this dish, in some recipes, they poke holes on the surface of the duck to let more oil flavor into the duck. Is this necessary and does it damage the duck?
Thanks for your time!
can I always filter every fat or oil and use it again? how do you filter it properly for example after deep frying chicken there are always some crumbs that got black. thanks in advance for your quick replies
Awesome
Several ducks died in vain, before i saw this video.
There really wasn't anything to it after all and the confit canard I make now is a delight every time..
Thanks a lot!
Great video. How crispy should the skin be upon serving?
This is exactly what I'm doing. I also have a plastic container for the duck fat and I keep re-using it and add more when needed. Also use it on potatoes!
Did you ever try confiting something in ghee?
Did you ever look into the origins of Cassoulet?
Six months ago (before I found your channel) I really went out of my way to obtain high quality ingredients for the making of what I thought will be high quality Cassoulet.
Regretfully once eating the Cassoulet both myself and my wife felt cheated.
It was good and rich and fine but the truth is that it was honestly just another kind of a bean stew, that’s it.
The duck confit got lost and (at least for me) the whole dish was simply too fatty and not that balanced.
I expected to have something where all the ingredients will shine through but as it turned out just the opposite happened and they were all blended together and were dimmed down.
I'm not sure if I followed a bad recipe or what…
What is that yellow thing used to marinate?
Temperature, you forgot to mention the temperature to set the oven on.
What temperature do you cook in the fat
How is someone initially meant to do a confit duck if you've never cooked duck and cant buy duck fat? Are you like supposed to cook 20 breasts, accumulate the fat then confit the duck legs? Or get enough fat for barely 1 leg and just cook 1 leg at a time in the oil until you get enough over time? whats the most efficient way?
I love ur techniques.. Everytime i watch your vids i learn something new….. Thank you chef From Dubai
The problem with duck meat in Israel is the duck alredy salty AF (cus kosher pourpeses) i can do the rub only garlic and pepper?
quick question – how do you store the duck fat ? Will it be stored @ room temp for the next use? One my most memorable dishes in Duck confit in Paris with a wine pairing . Just blew my socks off & my friend took me to a regular restaurant only nothing fancy
I brought home many cans of duck confit from a store called carrefour . Now I can prepare this . I think soaking in the oil does give a certain tenderness to the meat
Hello! Looks delicious! I didn't hear the temperature for the oven?
I just heard that it cooked for 3 hours.
Someone catch that?
I had this at Paris (LV) with red cabbage. How do you prepare the cabbage? With the duck fat also? It had that rich duck flavor but did not look oily (as if cooked in fat).
Duck quarters a $1 each? Was this video made in 1975?
Hey Chef! I would like to spend less time in the kitchen and wanted to ask if its worthwile making chicken breast confit like 6 – 7 in a dish. How long would the breasts keep in an airtight container in the fridge then? I would like to make a batch for the whole week. Thanks for your reply. Looking forward to hearing from your project!
ANNOTATIONS
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Duck Confit is a basic preparation that everyone should know how to make. There are many recipes and videos that make a mountain out of a mole hill, and would have you believe that it is far more delicate and difficult than it is. The purpose of this video is to show you that it takes about 5 minutes of your actual time. The rest is just a matter of throwing it in the oven. Yes – the oven. Do NOT make Duck Confit on the top of the stove – ever. That's an absurd approach. You can also generate and reuse your own duck fat with SUPERIOR results, as you'll see here.
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INGREDIENTS
Duck Quarters (legs and thighs)
Garlic – 1-2 cloves per duck quarter
Coarse Salt – about 1 T per duck quarter
Mixed Peppercorns – about 1 1/2 t per duck quarter
Duck Fat – enough to cover all of the quarters
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Regarding the duck fat, if this is the first time you are making Duck Confit, I suggest that you use the best quality sunflower oil you can get instead. You will be saving the oil when it is done to use again next time (it keeps forever if you follow the method shown). Gradually it will become nearly 100% duck fat that is intensely flavored and far better than any duck fat you can buy.
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2:07.330
This is a mixture of black, white, green and pink whole peppercorns.
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These are organic duck legs from Germany. They aren't as large as American ducks because they don't use hormones or high fat diets.
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This is the only real work in the entire recipe!
4:31.221
Sorry about the poor lighting conditions here. Low production values strike again.
4:45.221
A pastry brush is the best tool for this job.
5:43.000
As long as you pour the fat back into the jar while it is still quite warm, it will be sufficiently sterile to prevent spoilage. Note also that I have put a square of parchment between the jar and the screw-on lid. This makes the seal tighter.
6:08.600
Cover and roast at 160°C (320°F) for the first
30-40 minutes, then lower the setting to 90°C (200°F) and let it cook for another 3-4 hours before you start checking to see when it is tender. Then take it out of the oven and let it stand for an hour before removing the duck from the fat. Depending on the duck, it could take up to 8-9 hours at 90°C, but 6 hours is often enough.
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NEVER attempt to cook Duck Confit on the top of the stove, as you often see described in books and other videos. The heat needs to be even and well regulated, plus there is an extreme fire risk if you have a gas stove – duck fat burns like gasoline and blisters you like napalm!
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You can also leave it in the fat if you want to, but in this age of refrigerators, the question is why? Take it out of the fat, put it in a container, and store it in the refrigerator. It will easily keep for a week, and if you need more, just make it!
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NOTE: When you pour off the fat through a sieve to store it, leave behind the small amount of water at the bottom of the fat. Occasionally you might need to top it off with little more sunflower oil if the ducks you are confit-ing are very lean. That's okay!
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There are many applications for Duck Confit, but you can enjoy it simply by cooking it skin-side down gently on a nonstick pan until the skin is crisp and golden. Do 90% of the cooking/reheating on the skin side, turning just to warm through evenly on the other side.
For example, serve with a cherry or orange sauce, or with red cabbage and fried potatoes, for example – as shown in the next photo…
Most Asian homes don't have an oven but most have an electric slow cooker instead. On low heat it should work perfectly.
how long before duck fat goes rancid and bad? or can it be reused forever or something?
hooo boy, i switched on the subtitles… they must have something wrong in their voice recognition software. It was making about as much sense as a Trump rally speech
Do you know Classic French Recipes of Tiuria, Shchi and Parenaya bruqua?
So does that duck fat just never go bad?? I can’t believe you could use the same fat regularly for 5 years, I’d assume it would go rancid at some point.
Hi, Chef! I got some ducks and I’m looking to make a confit! Since I have access to sunflower oil, should I use refined or unrefined sunflower oil?
can you make confit with a whole duck, I an only buy whole duck in near by super market not just the legs, HELP
Thank you so much for the respond, sorry to ask again, could I do the confit with breast and the legs in the same pot or dish, and what temperature and for how long,
Thanks
Any chance you could update the description with the cooking temp/time? This was only described in Annotations, which YouTube has disabled.
Thanks for not giving cooking temps or times.
That is the smallest mortar and pestle I’ve even seen 😮😂
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