Im having the cook exam on Thursday, and Im preparing this. Duck leg confit with caramelized red cabbage and espagnol sauce with a touch of orange juice. The teacher told me that is a very hard recipe, but I find it quite easy. Yes, it takes a lot, even the sauce takes a few hours, but it’s not difficult! Thank you for all your recipes!
Warren Pouyer Thank you! My dish was a success! The exam was pretty easy! Im very happy I found this vlog! I feel sorry that I cant put any photo here. The plating was also very elegant :p
Another proof of the fact that the french cuisine is a class of its own... and very much respect for this absolute clear going through the process... I was planning to do a confit for a long time but it came out of my mind... now it is back on the list... mercy, compliment et trés bon, trés bon... Sincères salutations d'Allemagne.
I'm not saying you cannot write that. I'm just saying it doesn't have the same effect in French. Bien fait doesn't mean, "Well done;" it means, "You had it coming!" Most people who speak French will be turned off if they think you mean, "You had it coming!"
I've been looking for a confit duck recipe but couldn't find one that was as simple and well instructed as this. I might be late to the party but instant like and subscribe!!
My mother always insisted on having duck at Christmas. I knew one branch of my family was French (arriving in the USA in the late 18th century (probably around the time of the French revolution), but I never associated the French ancestry with duck at Christmas, until today. Thank you for that.
We make this for christmas every year (Im from Denmark), ofcourse with Waldorf salad, red cabbage with orange, lingonberry jam, intense dark duck sauce and roasted potatoes. Yum!
A few little tricks that I've learned to take my duck confit to the next level: - You'll know when the meat is fall-apart tender when you can twist and remove the thigh bone (not the drumstick). - Twist and remove the thigh bone , this will make it easier to eat and flatter for when you want to crisp the skin. More surface contact with the pan. - With a knife, cut the little piece of skin that is wrapped around the meat side of the drumstick. Pull out the skin to the sides so that it all makes contact with the pan for crisping. - Crisp slowly!! The skin can burn and turn black. Keep pan on medium heat and leave until skin is golden brown all over, and extremely crispy. - Do not crisp the meat side of the duck leg. You want it to remain soft and succulent. Don't worry, it'll get warmed through if you crisp the skin slowly. - Enjoy!
Did this and it came out incredible. The one thing I changed was doing it in a 200 degree oven after bringing it up to 200 on the stove top. Just saved me a lot of stress Something else I’ll add is I feel it’s a waste of money to buy rendered duck fat when you can buy unrendered duck fat for 1/4 to 1/5 of the price. You just need to stick it on the stove top at the lowest temperature possible and letting it melt for an hour. After that, strain it and put it in a fridge. The next day, you’ll have all the fat you want with some stock at the bottom.
I have watched dozens of videos on Duck Confit, and it is interesting how many variations and conflicting advice can be found for a "classic" dish. Helen Rennie shows a fantastic hack to flatten the leg, so ALL of the skin makes contact with the skillet to become crispy. There is nothing better than crispy duck skin, and nothing worse than flabby duck skin. Helen's flattening technique also makes it easy to remove the thigh bone, tendons, and blood vessels, so the end product is 100% edible (except the leg bone).
Yet another fine example of delicious food that, if you’ve had a confit, well... Gorbfind or make some. All time 1st rate classic shown by a top-notch pro
I usually eat them with potatoes cooked in the same fat and a salad with a shallots and mustard vinaigrette on the side. I also love them in a cassoulet :D
Hello from the USA. I think you are on outstanding french chef. I live in Arizona and there are absolutely no good french restaurants here. If you take requests could you please make potatoes lyonnaise Thanks
sitiesito sure! I put 1 duck leg with 2 tablespoons of duck fat into a freezer ziplock bag with only salt. I cook it at 176 degrees for 8 hours. Once it’s done, I carefully remove it and let it rest On a plate. I take the drippings and fat and make an orange sauce with it!
@@sitiesito715 Sous Vide is more foolproof it not 'fermier'. It also uses far less duck fat and with the correct treatment can go into the freezer quite quickly (remember the ice bath). Pork belly also lends itself to confit and it a lot cheaper.
I made this last week. I honestly feel I have never eaten anything so delicious and will definitely be making it again. I had no juniper berries and substituted rosemary. But I am on the hunt for those berries as several recipes lately have called for them.
Thanks for showing us your technique. I appreciate your thoughtfulness in giving us the temperature in C and F so we don't have to spend time to convert. Plate up with beautiful presentation!
Great video - very clear and easy to follow. I have my confit du canard on my stove right not, hovering at 90 degrees C. My whole house smells like duck and I can't wait to taste it later. Thank you!
Great video, as always. But I like to mention that you can store these things for MONTHS in the fridge. This preparation is at heart a method of preserving meat. Making it tender is just a side benefit. Confire means "to preserve" in english.
one of my favorite dishes. made it once and turned out great. i did use a knife to poke the skins all around to help render the fat out for a crispier skin. i confited both duck legs and chicken quarters. of course the duck was better but that chicken was pretty damn tasty too. this looked like it turned out great. the hardest part is getting real duck (or goose) fat and nothing else. great video.
Merci Stéphane. Another good recipe. I've made duck leg confit numerous times (usually every winter) but have always buried the legs in salt and pressed them, and have never heard of wrapping them individually. I've kept it covered in fat in my fridge for a good two or three months before consumption and really enjoyed it (though that's my choice, not a health recommendation!). I need to get this year's on the menu.
Duck is a wonderful alternative to chicken and turkey and confit need not have any more fat than is inherent in the bird. A small serving of duck will make you happier than a large serving of chicken and is equally healthy. Fat isn't the enemy of good cuisine, the real enemy is the food police. Very good presentation, per usual.
I REALLY wish I hadn't run across this recipe again... Only because I have Duck Leg Quarters that are frozen Solid in my Deep Freezer downstairs and they would take too long to properly thaw before I could begin this Epic Process. Oh well... there's always next weekend. Thank you so much for your specific instructions to help me get to the delicious end result.
This was fantastic - just what I’m looking for. I picked up a goose this morning to have for Christmas Day but I’m going to remove the legs first and confit them. Juniper and thyme is classic of course, but I might try curing one leg with a Szechuan spice mix.
Been looking for a video like this in English for a long time.
Thanks for opening that door for me.
Keep posting !
Your are a perfect gent. Excellent teaching and very good english. I wish I could speak french like you speak english.
So clear, precise with your instructions & French techniques. Finally a true professional chef who does not need to yelling & cursing.
I mean there is plenty of cooking social media accounts and masterchef in other countries aren't the same as US
LOL- I worked for Georges Perrier at Le Bec Fin in Philadelphia. I was there a dozen years. He made Gordon Ramsey look like MR. Rogers.
He's not a professional chef tho.
Im having the cook exam on Thursday, and Im preparing this. Duck leg confit with caramelized red cabbage and espagnol sauce with a touch of orange juice. The teacher told me that is a very hard recipe, but I find it quite easy. Yes, it takes a lot, even the sauce takes a few hours, but it’s not difficult! Thank you for all your recipes!
Oh Wow... I wish I could have tried your Duck. It sounds spectacular. 😋
Warren Pouyer Thank you! My dish was a success! The exam was pretty easy! Im very happy I found this vlog! I feel sorry that I cant put any photo here. The plating was also very elegant :p
Another proof of the fact that the french cuisine is a class of its own... and very much respect for this absolute clear going through the process... I was planning to do a confit for a long time but it came out of my mind... now it is back on the list... mercy, compliment et trés bon, trés bon... Sincères salutations d'Allemagne.
Duck is one of the best things. It is true that many cultures understand this.
Stephane, the best French cooking on the web. Bien fait mon ami.
I'm not saying you cannot write that. I'm just saying it doesn't have the same effect in French. Bien fait doesn't mean, "Well done;" it means, "You had it coming!" Most people who speak French will be turned off if they think you mean, "You had it coming!"
I've been looking for a confit duck recipe but couldn't find one that was as simple and well instructed as this. I might be late to the party but instant like and subscribe!!
My mother always insisted on having duck at Christmas. I knew one branch of my family was French (arriving in the USA in the late 18th century (probably around the time of the French revolution), but I never associated the French ancestry with duck at Christmas, until today. Thank you for that.
We make this for christmas every year (Im from Denmark), ofcourse with Waldorf salad, red cabbage with orange, lingonberry jam, intense dark duck sauce and roasted potatoes. Yum!
Not only was this great to watch, but your voice is so very pleasant to listen to!
A few little tricks that I've learned to take my duck confit to the next level:
- You'll know when the meat is fall-apart tender when you can twist and remove the thigh bone (not the drumstick).
- Twist and remove the thigh bone , this will make it easier to eat and flatter for when you want to crisp the skin. More surface contact with the pan.
- With a knife, cut the little piece of skin that is wrapped around the meat side of the drumstick. Pull out the skin to the sides so that it all makes contact with the pan for crisping.
- Crisp slowly!! The skin can burn and turn black. Keep pan on medium heat and leave until skin is golden brown all over, and extremely crispy.
- Do not crisp the meat side of the duck leg. You want it to remain soft and succulent. Don't worry, it'll get warmed through if you crisp the skin slowly.
- Enjoy!
Heken Rennie has a great vidio on how to do❤
Did this and it came out incredible. The one thing I changed was doing it in a 200 degree oven after bringing it up to 200 on the stove top. Just saved me a lot of stress
Something else I’ll add is I feel it’s a waste of money to buy rendered duck fat when you can buy unrendered duck fat for 1/4 to 1/5 of the price. You just need to stick it on the stove top at the lowest temperature possible and letting it melt for an hour. After that, strain it and put it in a fridge. The next day, you’ll have all the fat you want with some stock at the bottom.
well done 🙂👨🏻🍳😋👍
Where could you find unrendered duck fat?
@@RamirezVB same as the best place to get duck. A butcher
@@cakujuo I wish we had butchers around here.
If you’re getting it from your grocery store, someone is probably cutting up that duck and is throwing out the scraps. Talk to the manager
I have watched dozens of videos on Duck Confit, and it is interesting how many variations and conflicting advice can be found for a "classic" dish. Helen Rennie shows a fantastic hack to flatten the leg, so ALL of the skin makes contact with the skillet to become crispy. There is nothing better than crispy duck skin, and nothing worse than flabby duck skin. Helen's flattening technique also makes it easy to remove the thigh bone, tendons, and blood vessels, so the end product is 100% edible (except the leg bone).
"massage zer duck..." Love this channel...
I substituted lard and it worked marvelously
I think it’s beautiful in its simplicity.
The best cooking school on the web
It was a crazy day at work today, ....now I enjoy. Many Thanks.
9:21 «OK Houston ...» Lol! I loved that little random statement.
Your vids are very watchable. Even an 18 minute one like this goes right by smoothly.
I like your explanations and your diction; as a french, your english is very rich and objective. Congrats!
Just yummy. I will cook this and the lamb navarin too.
I came across your videos a few weeks ago and am obsessed! I have already tried a few of your recipes...delish! Thank you.
Thank you. God bless you
Yet another fine example of delicious food that, if you’ve had a confit, well... Gorbfind or make some. All time 1st rate classic shown by a top-notch pro
Stephane, you are a gem. With time in mind (plus duck fat to buy ahead), a lovely holiday recipe for this romantic couple.......
Thank you for the beautiful videos
Obrigado chefe pela receitas
I like duck confit with juniper. Haven't made in a while so it's time to buy the ingredients.
I usually eat them with potatoes cooked in the same fat and a salad with a shallots and mustard vinaigrette on the side.
I also love them in a cassoulet :D
My favorite chef ♥️
Hello from the USA. I think you are on outstanding french chef. I live in Arizona and there are absolutely no good french restaurants here. If you take requests could you please make potatoes lyonnaise Thanks
just found out ur channel.....love it...love French food after watching Emily in Paris
Great cooking recipe .
Like for your sharing.
I love making duck confit!! I typically cook it sous vide at 176 degrees for 8 hours! I can’t mess it up! I’ll have to try it on the stove!
Excellent idea.
Yes I was wondering whether sous vide might be more fool proof. Would love a summary of your recipe!
sitiesito sure! I put 1 duck leg with 2 tablespoons of duck fat into a freezer ziplock bag with only salt. I cook it at 176 degrees for 8 hours. Once it’s done, I carefully remove it and let it rest
On a plate. I take the drippings and fat and make an orange sauce with it!
sitiesito and then sear the outside when I’m ready to eat it.
@@sitiesito715 Sous Vide is more foolproof it not 'fermier'. It also uses far less duck fat and with the correct treatment can go into the freezer quite quickly (remember the ice bath). Pork belly also lends itself to confit and it a lot cheaper.
Thank You ! Confit my favorite thing, now I can make from scratch!!! Merry Christmas, Noel, Noel !!!
Keep up the good work chef
Your receipts are magnificent.
I made this last week. I honestly feel I have never eaten anything so delicious and will definitely be making it again. I had no juniper berries and substituted rosemary. But I am on the hunt for those berries as several recipes lately have called for them.
Dave F I read Gin is made from juniper berries.
Great demonstration. I am going to try this as you clarify the method and techniques and give confidence to take this on.
Thanks for showing us your technique. I appreciate your thoughtfulness in giving us the temperature in C and F so we don't have to spend time to convert. Plate up with beautiful presentation!
There are C F calculator apps online if you want to find one you like, and create yourself a link to it.
Merci cher monsieur je vais essayer très bientôt 😉
I did it sous vide . Without salaisons. It took me 36h but was amazing
Thank for the recipe , I will try
That was awesome. Loved the green plate.
🙂
Great video - very clear and easy to follow. I have my confit du canard on my stove right not, hovering at 90 degrees C. My whole house smells like duck and I can't wait to taste it later. Thank you!
that’s makes me hungry i love duck 😋😋
Great video, as always. But I like to mention that you can store these things for MONTHS in the fridge. This preparation is at heart a method of preserving meat. Making it tender is just a side benefit. Confire means "to preserve" in english.
Allo Stephan... I love how you served it with the baby greens to balance the richness. TFS :)
one of my favorite dishes. made it once and turned out great. i did use a knife to poke the skins all around to help render the fat out for a crispier skin. i confited both duck legs and chicken quarters. of course the duck was better but that chicken was pretty damn tasty too. this looked like it turned out great. the hardest part is getting real duck (or goose) fat and nothing else. great video.
Thank you for posting this recipe. I have always been afraid to try confit de canard. You take the mystery out of it..😊
Super. Simple plaisir. J ai hâte d essayer 🧡🧡🧡
Merci Stéphane. Another good recipe. I've made duck leg confit numerous times (usually every winter) but have always buried the legs in salt and pressed them, and have never heard of wrapping them individually. I've kept it covered in fat in my fridge for a good two or three months before consumption and really enjoyed it (though that's my choice, not a health recommendation!). I need to get this year's on the menu.
A confit is always a great little recipe to on special occasion
It sounds like a perfekt recipe for a Crockpot.
That sounds interesting!
Why are Americans so fascinated with crockpot meals? Get your hands dirty and put some effort into your meal.
Duck is a wonderful alternative to chicken and turkey and confit need not have any more fat than is inherent in the bird. A small serving of duck will make you happier than a large serving of chicken and is equally healthy. Fat isn't the enemy of good cuisine, the real enemy is the food police. Very good presentation, per usual.
I simply enjoy your recipes and cooking methods - Ç'est magnifique!👌🏽😁
Looks amazing and probably tastes the same. I like a side dish of salad too with heavy dishes. It balances things out
Salad is compulsory with these duck legs... 😉
so clear and precise... it only takes 17 minutes to watch this to know how to bung a duck into the roaster...
Just discovered your channel, thank you I just subscribed
"... a glass of wine ... and you are done :)" ... i like the recipe much, time and low temperature are good cooks
I REALLY wish I hadn't run across this recipe again... Only because I have Duck Leg Quarters that are frozen Solid in my Deep Freezer downstairs and they would take too long to properly thaw before I could begin this Epic Process. Oh well... there's always next weekend. Thank you so much for your specific instructions to help me get to the delicious end result.
the video I didnt know I needed. Thanks, Im going to make this asap!
I love your videos. I think I might try this for Christmas dinner!
yeah great idea you can make it in advance too 🙂🙂👨🏻🍳
wow! just wow!!! thanks for posting.
1:18 in morning can't sleep got hooked on this channel
Awesome video. Started the curing process tonight! Smells amazing with the juniper and thyme
I will try your method although I have already started for tomorrow's dejeuner so not enough time to cure them.
Thank for sharing this... it really looks amazing, I can't wait to give it a try...
You are awesome i love you!! Have all the ingredients ready to go. Im so excited. You have a new fan to the channel.
Everything looks so good!
Very nice. Thanks for sharing. Merry Christmas.
His accent made me stay here and watch this duck confit cooking video. His undefeated french accent was the key ingredient.
Magnifique!!
This was fantastic - just what I’m looking for. I picked up a goose this morning to have for Christmas Day but I’m going to remove the legs first and confit them. Juniper and thyme is classic of course, but I might try curing one leg with a Szechuan spice mix.
this has really helped me! thanks so much. So clear and actually very friendly approach where some are very snobby! love it!!
Great post, I just might be able to do this one! Thanks Chef.
That looks delicious and seems simple to make - if only I could get those ingredients here! 🙂
Thankyou. I love your videos
🙂👨🏻🍳
The mortar is the vessel and the pestle is the grinding tool. And the duck is delicious.
I love duck
Me too.
🙂
It's so much better than chicken, there is no comparison.
brilliant!!! im learning culinary in danon(thats a school in israel) so i gotta try this
Been a subscriber from the early days of your channel, I have been wanting to make this...
Awesome chef
Stephane, just an idea for next videos you can do canelles. Really enjoyed your videos. Keep it up. I think you will reach 200k subscribers soon!
Yummy, I need to make this.
Love this channel bro
The best choice of salad is a Salade Landaise of course!
Beautiful!
I had no idea that you pre salted the duck legs when making Confit Duck. Thanks for another great recipe.
Wonderful! Love duck! What wine???
Love your videos!!! Can you do a tartiflette?
Superb.
great work, love your chanel , I want to ask you is there a chance to show how to make proper Café de Paris batter and Café de Paris sauce ?
Think I might try this recipe using the bon appetite easy method! 🤣
delicieux!
I love this guy, but I saw a sous vide demo of duck confit that will finally give me a use the devise.
Love ur channel, u really are a great cook ;)
After the initial seasoning what did you do with the duck; counter top or fridge? Merci🙏
Love the recipe,thanks for the great idea !!
My pleasure 🙂👍👨🏻🍳
Great recipe. Yet what to do with the fat afterwards?