Carla Makes Surprisingly Easy Duck Confit | From the Test Kitchen | Bon Appetit
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- Опубліковано 21 вер 2024
- Food director Carla Lalli Music demonstrates a shortcut version of duck confit.
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Carla Makes Surprisingly Easy Duck Confit | From the Test Kitchen | Bon Appetit
Salt, pepper, coriander seeds, ginger, garlic, splash of water
250 degree Fahrenheit for 2 hours, flip, 2 more hours
450 degree Fahrenheit for 15 to 20 minutes
Preciate it
the real MVP
Man, I'm really glad they stopped with the music in the newer episodes.
Yes!
I personally love to have drums pounding in my ears while I'm trying to listen to someone talk.
This music is disturbing
YESSS!! first thing i thought man. "WTF is this obnoxious corny backround music, oh its 2017 video"
It's her last name why shouldn't she use it
omg remember when BA was concerned with making their videos under 5 minutes? I love the direction they've gone with their channel, with the long videos and funky editing
Lol under five minutes and now 2 hours
I can't believe how much time I spent making duck confit the traditional way when this was so much easier, faster and tastier! Thank you Carla!
It's supposed to be a easy recipe that people can do at home. I hate to break it to people (and it may come as a surprise to some), but most home-cooks don't have a vat of duck fat lying around. I'm excited to try this method.
I used to work at a fine dining restaurant. We used canola instead of duck fat. We cooked the duck in the oven for 4 hours 325F. The duck's fat will be rendered and transfered to the oil. It will taste like the store bought. Keep the fat in the chiller cause it will spoil. You can only use the duck fat only three times because it is gonna get salty from your curing process. I learned that the hard way. Cheers!
@@ruvin7023 So it's not possible to just stop salting the duck, when the oil is already salty?
@@vicw4522 cure it for the night. Remove the salt mixture with water. Confit it. You can use the oil up to 3 times before it gets too salty
@@vicw4522 you can't control the salt by then.
I always have quarts of duck fat at home
I don't care if its real duck confit or not, I think it looks good and easy. I will try soon!
Mokiecon did you
Yeah, did you?
Mokiecon i want to know how it turned out for you...
It’s been 5 years. How’s it go?
@@adwnpinoy I totally forgot about this! Never made it unfortunately.
I just made this, with red cabbage and your stuffing recipe as a side - everything was perfect. To be completely honest, the stuffing blew my mind. Thank you so much!
I love Carla along with Claire, Brad, Andy and Molly. They all have different styles but they are all very pleasant and entertaining. It may not be traditional confit, but the point of the video is to show a modified, more accessible technique and get something close to it. It’s like duck carnitas! I’m so making this!
I love you mom
Is that u
Made it and it was amazing. And I'm making it again as i write this.
I made this for Christmas 2 years ago and I'm making it again this year. This is so good!
Brush it with some fermented garlic honey and brace yourself for a mouthgasm
omg that sounds AMAZING
Watch out for that botulism though...
Brad, is that you?
Mmm all that alicin
how do i make fermented garlic honey? doubt that i could buy it in germany but it sounds amazing!
Carla: this isn't exactly confit but it's way easier and yields similar results
Everyone in the comments: wtf man this isn't duck confit i'm french af how dare you HOW DARE YOU
Well...
It's not confit is it?
Words have meanings...
Problem is that the title of the video explicitly states that it IS duck confit, regardless of any disclaimers made by Carla later. Venturing very close to the territory of clickbaiting...
That's also definitely not what she said. She just said it's a different, easier recipe. She still maintains that it is duck confit, and it's not...
Cody Anon Yet the title still claims that its duck confit with NO disclaimer. Qualifies as clickbaiting to me...
@@seanonel Thats what I mean.
It is amazing! Tasted so great, just like duck confit LOL. The whole gang agrees to cook this regularly, super handy for WFH. Thank you Clara!
I was expecting something delicious, it came out something outstanding, I finished it under the grill with a glaze made with the garlic honey of Brad... OH MY !!!!!!
How long did you let the seasoning marinade?
I made this one, so easy, it fixed itself wonderfully on this dish---that there is a balance between cooking ways and result.
I LOVE that phrase; "you really can't mess these up." This duck garnered RAVE reviews. You need about two IQ points to make it. The first thing she says is “low and slow “.... so of course it’s Fahrenheit. I saw that she put a bulb of garlic in the pot. That was very yum as well.
Beautiful kitten ❤❤❤❤❤❤❤
I used this recipe for whole duck. I added star anise and orange rind. Very delicious 🤤
Made this for Christmas Eve dinner tonight and it was delicious. Thank you!
She's such a good cook
Memento of a simpler time and also a great recipe I want to do soon. Thanks Carla!
Carla, you are hitting my favorite belly tamers. I adore Cassoulet and as we all know, you need this essential ingredient to make the perfect dish. Thanks...you have earned a brand new fan! BTW, a full confit recipe in under 5 minutes? WOW! My only addition is to say that I like to age my confit...so that it develops additional flavor along the way.
Barbara McDonald But then you need much more duck fat to submerge the wings into for conservation...
Surprisingly easy and pretty much foolproof. Tastes great every time.
Love this recipe; it turned out so nicely for me and i keep repeating it
I like that apron. Its kind of like a shift / pinafore and appears to be made of a cotton gauze, very comfortable.
I made this for Christmas dinner and it was amazing! Adding ginger and garlic to the braise made the legs so.flavorful. They were tender and crispy. Absolutely delicious!
What is the temperature you are using, 250F or 250C? Thank you.
@@l.c.3787 250 degrees F, low and slow
you know kids love duck confit with broccoli rabe
I actually loved duck confit as a child (and broccoli rabe). :-)
you know i love all you 7 people that liked my comment! youre very cute ^_^
Neslay toulouse
the one from K FRIENDS
Alex Yang bbhgbbbbbhhhb65555 @ vvfggģggghggvb6kjm
Just made this recipe for Christmas. Beautiful and easy!!! Thank you, Carla!!!
I've tried this today and it is so good. Super easy and delicious. Thank you for the great recipe.
I was thoroughly enjoying this video but it was only when she said "duckadent" that I hammered the like button 😂
It is in the oven right now, I did season mine more traditionally and pressed it for 48 hours. I'm thinking the fermented honey and garlic is the best idea ever for finishing. I will also pot mine in duck fat for storage and flavour. Can't be in a hurry for this dish.
Great recipe! Gonna see if it works in a slow cooker.
First, Carla is super cute. Second, I am brought 2 duck legs, but think I may need 2 more (or 4). Once cooked it can be frozen in the duck fat for later. Freaking yum!
I have tried this recipe and this is absolutely amazing! Please do try it!!
Euleen Das mine turned out so good too
Thumbsup for your duck joke 😄
Any chance of getting the written recipe?
DAYUM Carla. Nailed it.
i lol'd at duckadent
You get virtually the same outcome (in my mind a better outcome) by pricking the skin and baking the duck legs are a low temperature of about 250-275 degrees for about 2 1/2 to 3 hours. No high temp at the end is needed. No dutch oven pre-cooking is needed.
That long sleeve rubbing the raw meat is driving me crazy :)
4:08 Super duckcadent.
Lol. That was a good one.
Great video 👍
i love carla so much
Delicious! Have made it several times and its always a success. Thank you very much!
Wow, Carla is da master of duck confit
Tried this twice and it is amaxing and easy. Thank you so much!
I’m saving so many videos rn for date nights
Hi, ist ist 250° F or C ?
Sky Above since after 3 hours of cooking she puts it in the oven at 450. I assume it's F
F
@@darrenernest Thank you very much for clarifying this.
hi, Carla. thank you for your simple and easy recipe. I wanted to know if I can use for this recipe a mix of duck legs and wings (maybe split the wings to 2 parts). will it be give the same results or do you not recommend this method for duck wings for dome reason?
thanks in advance
Will be making this tomorrow. 👍
Interesting to see the style of ba videos change over the last year. They're doing their own thing now, rather than copying other cooking networks/shows.
drooling. love you Carla. love your videos. you're the best.
I’m going to try cooking this for the holidays
*Super Duckadant*
Mine is salted in the fridge. Will bake them tomorrow, Thanks for this simple doable recipe. I don’t want to buy a bucket of duck fat from locals butcher shop.
Tried the recipe today, simple but good! Thanks for sharing!
Thank You ! I tried your recipe today. So easy . My wife and boys loved it.
I thumbed this video up for "duckadent".
Finally got around to making this, and serious kudos to Carla. They came out great, and I'm already trying to find an excuse to make these again. The spare meat will be turned into blue corn tamales with goat cheese/lime juice "crema fresca" - I have no doubt this recipe is the alley-oop I needed
carla is the dopest on bon appetit - salute
I love Carla
Would starting the dutch oven on the stove cold first help render the fat more? I always start bacon in a cold skillet to help render its fat.
Although it may not be traditional duck confit, it looks insanely fucking delicious
Do you keep your 250 degree oven throughout the 4 hours of cooking?
Carla is my fave. Love her and Claire's intelligent cooking.
Made this for Thanksgiving today - fall off the bone delicious!!
I’m definitely going to try this one over the weekend.
260 degree oven ? Is the Celsius or Fahrenheit???
F
This sounds like the kind of recipe that would be perfect sous-vide
frying in duck fat sous-vide ??? You may have a melted plastic addiction to consider this !
Why do I always watch these when I'm hungry?
Such a good recipe!
Duck confit has always been one of my favourite things to order at a restaurant, but I just made this recipe, and it was super rich and delicious. Thank you for sharing this amazing recipe.
I tried it today, it was super easy and very tasty.
Thanks! Going to make this.
trying this recipe now to make dumplings !
Such a mom! Love it!
Looks delish, but what are the greens you put the duck on top of?
is 250 degree celsius or fahrenheit?
250 degree F or C ?? 😊😊
F, low and slow
when she says 250 degrees is it celsius or farenheit?
Some people watch videos like this and get inspired to try new flavors and cooking techniques. Others watch this and act like they own the original dish despite never actually making the dish. The former are winners in life, the latter are losers. Pick your side.
I tried your recipe the duck meat turned out really tender. I liked that we used water at first but end up having a lot of duck fat in the pot to cook some veggies. 😂
I know what I’m making for my next dinner party
Adding a little extra duck fat would make this perfect.
Where can i find the measurment for the pepper and salt etc for this recipe?
Would I be able to use this Duck Confit in a Cassoulet de Castelnaudary recipe?
I’m putting this here for my own reference but, gurl this is roughly a 4 hour and 30 min recipe
I laughed for some reason when she uttered the word, "Dutch Oven". Hahahahaha
You know Ducks love them a good old Dutch Oven.
Okay I'm done.
Duck-tch oven.
Yes, wanted to see had someone got this one covered
wow, such an easy recipe.. I will try it.. Love Carla though!!
Excellent thank you for this!
Amazing recipe
Duckadence LOL! Thank you this a neato trick.
It look delicious. My problem is my store no longer sells duck (even tho I live in the #1 duck producing state in the union.). Not even my butcher, who occasionally offers sausage containing duck meat, plus other meat. And getting only legs? Forget it. But Im Bookmarking this anyway - just in case.
I did this recipe was great
250 degrees fahrenheit or cecius?
I always thought I needed a vat of fat to make confit... so making this. drool
You do. But she's showing you how to make something similar to a duck confit. Basically roasted duck I guess.
KevInKobe • It's not "roasting" when in a lidded pot at 250°F. It's cooking slowly in its own fat. May not be a "traditional" confit but as a finished dish it's fine.
that is still roasting. an oven is basically just a pot anyway, the walls heat up and sends radiant heat at the food soooo..... its not confit at all soz
you do, this ain't confit
what was the last thing she coated the duck with ? 2
4 hours + is crazy
Is there a written recipe of this? I searched Bon Appetit’s website but only found a different duck confit recipe (and it has terrible reviews)
Thanks in advance!
Looks delicious!