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Looking for the perfect duck confit? Pierre Koffmann guides you through his trusted recipe – simple, elegant, and absolutely packed with flavour.
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25 Comments
🧑🍳 Want to cook like a Maestro? Join as a channel member and learn straight from legends like Pierre Koffmann and Marco Pierre White, right here on YouTube.
I just learned that with oil, it’s not always about frying; you can boil with oil. Bam!
Duck cooked slowly in fat…..not appetising!
Grazie Maestro.
Even better when you add a handfull of sliced garlic and maybe some hard herbs like thyme and rosemary to the salt.
Finally step 3 is cooking. The tension was killing me!
Probably the nicest French dish I’ve ever eaten
20-30 minutes just to wash the salt off?
❤Thank you
Rinse for 1/2 hour?
No herbs like fresh thyme or rosemary or bay leaves with the salt when curing the duck legs? Why not, as it makes them taste better ? + Why rinse the duck legs for 20 minutes under running water when you only need to rinse them for a minute or so? Especially if you're cooking them in oil for at least another two hours afterwards? + The amount of salt you use to cure the duck legs, depends on how long you're curing them for? Otherwise they'll get too salty, or not cured enough, so you need to adjust the amount of salt depending on how long you cure them for? Not that I'm an expert on duck confit or anything. + You can cook them in goose fat instead of duck fat too ( or even pork lard would do if nothing else.) + No mention of saving the cooking fat, and being able to reuse it for another three times, and how it gets better each time, and makes the best roast potatoes ever, that taste of rich duck confit?
I’ll just go to KFC…🤣
Beautiful!
simple is always the best….no stupid oranges or other things….perfect recipe
Love this kind if teaching. More please
I love duck meat. It takes a long time to cook it.
This is an abbomination
1973 Dorchester Hotel London my hero
Is that the pope?
Need subtitles!
Who is gonna leave their tap running for 20 minutes to wash off salt
Did he seriously just say run it under cold water for 20-30min.?????? This dish just became ridiculously expensive with a huge water bill.
duck fat can be reused right?
There is never blood in the duck legs. It is called myoglobin, it is a component of the muscular tissue, combined with water. Blood is only in the veins and arteries, never getting into the muscle tissue. You'all got flunked in Basic Biology?
Sous vide is so much easier. 155º for 36 hours and you don't need a quart of expensive duck fat – it renders in the sous vide bag and cooks in its own rendered fat. I also like to crisp both sides and there is no rule that says you don't put sauce on it. I like a cherry sauce with some spice.