Duck Confit - The Classic Method | Chef Jean-Pierre

[@thegodofpez]

No matter how bad a day I’m having, this channel always brings a smile to my face.

[@jamesgarner2103]

"I forgot what i was talking about, but it's not important" -made me laugh

[@thegodofpez]

@@jamesgarner2103 😂

[@TheAkjody]

@@jamesgarner2103 Honestly. I like trying to cook his food, but I as well love hearing him talk. I don't like boys, but I love his voice. It (don't laugh) of my Poritriceo Military peeps. In my minds eye they sound close. I am here for the food. The voice is an extra....

[@pucknorris2288]

Hi from Ukraine. I love you so much, in this hard time you make me smile.

[@guykoppi2525]

I’ve made duck confit many times and I’ve always sought out or mixed my own “quatre epices” for the seasoning, since it’s the expected way. But watching this video I realized Chef is exactly right. Almost none of the taste of those finer herbs makes it to the final product. Thanks for diispensing with pretenses and just making great dishes!

[@MayimHastings]

Excellent comment!

[@h1r086]

I love learning about these sorts of details. Is there a reason you shouldn't add it at the end? Is it masked even then?

[@SuzanneBaruch]

In all fairness though, if you add the whole herbs and even some garlic during the last hour or so of cooking, you do get their flavor. Herbs shouldn't be cooked to death, imho.

[@SuzanneBaruch]

@@h1r086 the flavor wouldn't be masked if you chop them and add them at the very end, but the problem is that this isn't the traditional presentation of duck confit. As Chef demonstrated, traditionally, duck confit is presented with a plain (rather than a garnished) look. This harkens back to the origination of the dish, as cooking meat in fat and then storing it in the fat it was cooked in is a preservation method.

[@guykoppi2525]

@@SuzanneBaruch I totally agree. I’m talking about the recipes I’ve seen that call for the spices during the salting stage.

[@igorest2619]

When I want short videos, I watch "tic-tac-toc," when I want to actually learn how to cook, I watch your videos. Excellent job of explaining the "how's & why's" and as for your channel, there is no such thing as a "too long of a video!"

[@bradleejones9959]

Never heard of Duck Confit. A friend of mine has a Pest Control Business and he said the next time he goes out to thin down the Peacocks, I can come with him. He says we'll get 5 or 6 each. He brought me over one last time he went already dressed out. They are delicious! "The Chicken of the Royals" So now I'm thinking, Peacock Confit? Congratulations on another fantastic show Chef Jean Pierre! And thank you so much for the free education. I say that sincerely because when I wanted to improve my Culinary skills, absolutely no other channel compares to yours. The little things, like I ever saw Caramelized Onions on any other channel. And what a difference the little things make. Comprehensive and entertaining. Thanks Again!

[@ScratchGlass9]

Spot on statement.

[@charlesparr1611]

where do you live that peacocks are a 'pest'? that's wild...

[@roneldunn2944]

I am an animal lover, but OH my word! I am drooling! And now I will go and have my soup...

[@andrewstevenson6705]

I’m a pretty accomplished home chef and always wanted to try duck confit but never got around to it until Chef JP showed how easy it really was. (A recurring theme on this channel!) My family has pretty high expectations at dinner and this recipe knocked it out of the park for them! To crisp the skin I tried half of the duck in the frying pan and the others under the broiler. Consensus was the texture under the broiler was a bit better and the pan method developed a sightlier crispy skin but both tasted amazing. I did need to use 6 cups of fat for 4 legs and since it isn’t cheap, reused it. A small hack is to leave it on the counter in a covered pot overnight and the bits and pieces fall to the bottom and form a sludge that sticks enough to allow you to pour out the fairly clean fat. I still put it through a cheesecloth but it was way easier than trying to strain the suspended particles as well.

[@Loulou-sr3tk]

For people with less money: use turkey leg ( when they are in season and cheap) and use lard, like Tenderflake. I did confit with duck and turkey and they are both good.

[@msswiftygal]

Oh that great! I wouldn’t have thought of that!

[@ommsterlitz1805]

Duck is the best meat ever, it always taste amazing in any shape or form.

[@didisinclair3605]

Keep your longer, more involved recipes coming, Chef!! You do a great balance of simpler dishes and more complicated ones, and it keeps us all happy!!! I'll be making this for my foodie friends in the near future!!

[@MayimHastings]

He really has the perfect blend! That’s part of why he’s the GOAT!

[@robertakerman3570]

@@MayimHastings & Didi mentioned balance: Chef's vids are both serious and comical. That's a fine blend right there My friends.

[@karindickinson7993]

I am new to this channel and I am already in love with. When you put the salt over the legs to withdraw the water, I was thinking of egyptian mummies. But you don't turn the legs into a " mummy - kind- thing " 😅😅. You turn it into something juicy, delicious, devine piece of meat. Now come to duckfat : what we did in our family , we kept the fat too and put a little into the spicy red cabbage to make it shiny. Or into white cabbage which we prepared like the red spicy cabbage. It was slightly browned and delicious. Or roast the potatoes with the fat, yummy. Something very special, which we loved in our family . Toast bread and put the lard ( straight out of the fridge, it is then a little harder) on the warm toasted bread, a little salt and pepper - IT'S DEVINE. To make the gooesefat a little harder, we melted LARD and added it to the goosefat. It then doesn't come off your toasted bread. Thank you for your wonderful recipe. ♥️♥️♥️🇩🇪♥️♥️♥️

[@rileyzmusic]

After that wonderful video JP… the Duck population here in New Zealand better watch out!!!!! Thanks once again for the inspiration my friend xx

[@scottgardner2114]

"Make 'em comfortable, now". I love this man.

[@step4560]

I used to have this at the local farmers market every Sunday. It was served with peas and carrots with a nice slice of truffle butter ontop and and lightly toasted slice of baguette. Oh so good...

[@What1drink]

This guy is the most Italian french person ever

[@JReuland]

Vous m'avez remis dans la région des Landes! C'est génial. Merci

[@LarryLaurent-e3g]

Did this recipe. Excellent. So easy and so delicious. Merci, Jean-Pierre . T'es le meilleur!

[@justins1614]

Chef. I come from an Italian family and a Scottish family. Half and Half.. lol... I've been cooking since I was able to see over the counter. I was 14 when they invented stepping stairs. lol...Joking I was 11 when I began learning cooking and baking. I've been following you and practicing your methods in my own methods. I would never think I would hear my father and family tell me that my food is better than their own.. so thank you for making cooking so much fun, and educational. simple and creative...

[@jp1892]

Thank you for bringing back memories of my childhood, when my parents used to cook the duck confit in a huge marmite and sterilize it in glass jars, it could last for years. When there was no time for cooking, we would just open a jar and brown the skin in a frying pan, usually served with green beans garlic and butter. We used to raise the ducks on the farm, and slaughter them in-house too. I was raised in a place where duck is king, and you can find it at every table (it's called Le Gers, in the Southwest of France). By the way, your videos are truly amazing!

[@dominiquebuyck3788]

Amazing. Super recette de confit. Thx - Merci JP

[@minibene6179]

Falling off the bone. Chef, it looks fabulous. I love duck.

[@Garmfild57]

Every one of your vids has charm and this one is no different. If only I could've found this channel much sooner

[@gaylemamabutterfly]

Hi Chef...That looks so good. Reminds me of time when I got to work and there was a box of ducks in the coffee room. Boss & boys back from hunting. Lucky for them I knew where the old lady duck plucker was. I arrived at the duck pluckers and she was plucking chickens that day. Plywood floor in kitchen and big pile of chicken feet on floor and yup she was covered with feathers...looked like a crazy lady about 4 1/2 feet tall! Ducks were ready the next day all bagged and frozen and she was sorry she had to charge a whole dollar each. Office was in rural Fraser Valley. This was maybe 1975. Your talking about finding duck reminded me of this. We had a wonderful office duck barbeque. Thanks for your wonderful recipes. I love watching and learning. Never too old to learn something new. Take care.

[@codajett9944]

So excited. I only learned of confit a few years ago, and now confit many things

[@eagleheart1000]

The thing is watching you 👨‍🍳 I have never been disappointed.

[@ChefJeanPierre]

🙏🙏🙏😊

[@adriandonaghy7302]

Hi chef J P a other great video never made that looks great have to try it great tips ,draw water out cheers 😋😋😋👍

[@markigomez]

I love his attention to details

[@marshall5021]

This guy is doing more now than what he probably was doing 50 years ago. Retirement? What's that. I swear this guy makes cooking look like a hobby. He honestly doesn't show any signs of slowing down. ❤❤ much love Chef. Could you do a chicken version? Also would love to maybe if possible a series on you going shopping for the items at the store picking them up and taking them back to the studio to cook it up? Give an idea of what a high or low budget dish could be

[@freddjXX]

For chicken follow the same steps using olive oil if you cannot get duck fat ( add some garlic cloves and rosemary in the oil if you can ) Work the same for Turkey btw The important part is the low and slow part like for the 7 hour lamb shoulder

[@ChefJeanPierre]

Thank you so much Marshall! I love cooking for your guys! The chicken version works just as well! I will do a video an that soon! I appreciate the support and the kind words!!! Godspeed!!! 🙏❤️😊

[@ChefJeanPierre]

@Frederic dj great comment thank you very much🙏😊

[@jeffreyabelson7171]

great recipe with fall and winter around the corner!!!

[@semperflyer797]

Can't wait to try this with some wild ducks this fall.

[@evanchristian1751]

In a world where so much is going on to make me stressed, your videos give me peace. Thanks for keeping me sane, and giving me great recipes! You're the best.

[@sandyblack9698]

Great video chef,I can't believe you only have 2 duck farms!! Blessings from devon England 🍳🦆🦆

[@jmoodaachefjoe6368]

Always great to see classical French cuisine! So simple, a child could it😀! You’ve turned some heads with this one JP!!

[@garethlloyd4346]

Not really simple though is it

[@mistreme8341]

Beautiful! Bravo, Chef! When I come into my own and buy my own French Chateau, you’re hired!

[@keylock9064]

more QUACT FOR THE BUCK AND MY FAVORITE CHEF TEACHING US THE RIGHT WAY. thank you Chef

[@charlesparr1611]

Confit duck leg is one of my picks for my 'last meal', served on top of crispy potatoes roasted in fat from the confit jar. It's one of the greatest culinary inventions of all time. It's also easy, even if it is time consuming, and am SO glad to see this posted up. Same technique works for chicken legs. I would assume it works for goose legs, pheasant legs, almost any bird leg, but I have only personally done duck and chicken. There are differences in the texture (duck is a little more dense and sliceable than chicken which turns out a bit lighter and more shreddable) but both are DELICIOUS. You can also do the exact same technique with Pork shoulder, or pork belly. Use pork lard instead of duck fat, and change up the seasonings (I like to use orange or lemon peels, star anise, or even maple syrup) You can also confit some vegetables, although you're still basically poaching the food for a long time in fat, the results are pretty different. I have Confit'd Yukon gold potatoes in browned butter, and they were otherworldly. You can confit Carrots, fennel root, ginger, garlic. I tried cauliflower once but I found it off-putting in aroma, and it made me hesitate to go further down the cabbage family than that. Sulphurous and a bit sickly, but I have heard it can be delicious, so maybe I screwed it up. In general, vegetables cannot be cooked in the fat for nearly as long. I did these whole carrots once that were just carrot shaped mush, so test them often with a cake tester, and pull them out once they're tender. Imma confit up about ten kilos of chicken thighs this week, actually...

[@jamesturner9651]

I was one of the ones who requested it! Looking forward to this one! One of my favorite dishes!

[@anthonyhargis6855]

I love duck! This one is a must. Thanks Chef!

[@josephforte7589]

I love this guy! He’s the best!!

[@gilberthomecooktv2451]

I’m drooling every time I watch you cooking. Very inspiring And learning a lot from you chef. Thanks for sharing your Talent.❤️❤️❤️❤️❤️👍👍👍👍👍

[@duncanjames914]

Hello Chef Pierre! Thank you for the recipe tutorial. I used to bring back large cans of Duck Confit from France several times per year. Now I can make it myself. 🙂

[@linac7163]

Love your cooking channel 💞 My husband and I have been catching up with your shows every night since he found your site. Lots of Love from Melbourne Australia .💞💞💞

[@nigelkhan9278]

My favorite chef. He is so easy to follow, funny, layed back as hell and I’ve learned so much from him.

[@VerilyVerily]

The moment Chef presented the dish at the first few seconds of the video, I just clicked ‘like’ - it looked so good…and it was one of my favs when I used to live in Paris. Update after watching the whole video: will definitely make this . I believe frozen duck meat is also sold in Asian grocery stores in Chinatown as duck meat is also a Chinese delicacy for auspicious occasions.

[@kataiga]

So do I ! You just know you will enjoy learning something new! ❤️

[@leetrout337]

I love you can hear chef's mouth watering showing us the meat falling apart

[@steinolav79]

Keep on making these gems of a show.... I`m hoping you`ll do a "sous vide" recipe or an example of an "en papillote" recipe....

[@topfeedcoco]

Ya finally got around to the Duck Confit! I'm guessing I was among the first to ask to get your take on it, cant wait...

[@ollybarg4683]

It`s August and I´m already looking forward to the Holidays, cooking a Jean Pierre Recepie! :)

[@jlunde35]

Wow, that makes me think of something I would like to try, a cassoulet. Thank you.

[@fauxblow]

Finally! I know I’ve asked for this a couple times. You made my day.

[@harrymann5523]

A great version to a classic

[@annap214]

I enjoy seeing the chef eat at the end. That’s the final touch of a great dish!

[@madrabbit9007]

Never worked with duck before but boy do I want to try this!

[@whommee]

Imagine this, I have been craving Duck Confit for several months now. Thank you for posting this. It looks fabulous! Wish you would open a restaurant in Huntsville, Alabama !

[@RaymondCore]

I'm in Thailand and duck is as easy to find as chicken. I have a Kitchen Aid Deep Fryer that has precise temperature control. I'm going to experiment with 100 degrees Celcius and lard until tender. Thanks for the recipe. I like your channel.

[@Daggadread]

Wonderful recipe and beautiful presentation, your plating is easy and uncomplicated like your recipes. I will be cooking this for a special occasion with vegetables also. Fabulous, you give us all the tools to be stars in our own kitchens love it!

[@dr.x4050]

Thank you for showing the use of the boning knife. Sometimes chefs go over details that dumb people like me miss.

[@lkc121]

Lately i've been visiting Chef JP's videos' first and lots of time before anything else. He's just my kind of chef, where measurements don't count and you add anything that makes you happy LOL Thank you chef!

[@Madskills-hw2ox]

Duck-in-fat. That looked good! Thank you my friend. Great show.

[@gallopwave]

I am liking that chef! You cook the leg in the drippings! You are clever! I am to show my wife Hastonia!!

[@markashworth983]

That looks phenomenal! I wish that I could taste your cooking, Chef. You're amazing! 👏👏👏

[@ianwestbrook2763]

Another fantastic recipe, maestro. Merci beaucoup!

[@TheAkjody]

I have been watching you for a few months now. I substitute venison for some of your Moo Cow and lamb. I will order in some raised duck. I hear duck is very gamy. I want to try this. I don't mind my wife does not like "gamey" tasting meat, her loss. Thanks for a great lesson. I will probably have to do this more than once. You have a beautiful kitchen, keep sharing please. SSg Jody Us Army Airborne. Medically retired. I await your next video with anticipation....

[@ALTLYFEMEDIA]

I just wish i had this much enthusiasm about anything lol

[@NijayBey]

He is hilarious!! I find the videos super funny & super helpful! Thank you for your expertise!

[@CONTINGENCY_sys]

Never had duck before. Had goose, never duck. I hear its yummy. Never seen Chef cook goose. That would be cool to see too. Love all the good stuff on this channel.

[@Sniperboy5551]

Chef JP has such a infectious personality. He reminds me of my late grandfather.

[@misterbig9025]

Thanks Chef Jean-Pierre! I love duck

[@joemodzelewski3242]

Wonderful videos offering great advice from such a charming and unique character. Thanks for everything you do.

[@williamwolcott9477]

Amazing recipe and quickly moving to 1 million subscribers, maestro!

[@jennyvereschagin526]

I’d like to learn how to make cassoulet. My FAVORITE French dish! Thank you for the wonderful demonstration of duck confit.

[@bloop6812]

At the end of the video the Chief, instead of cutting into the Plated Duck 🦆 he just grabs a fork picks up a piece he already cut up pops it into his mouth then picks up some of the vermicelli and and does the same thing! Classic! Who hasn't done that before in the kitchen when your preparing a meal!?

[@pierre6625]

Hello Chef Jean Pierre, this looks so good. Perfect Sunday meal for my family. Thank you for sharing.

[@bighouse6120]

Thats one killer looking duck confit Chef. Got me a locally sourced quacker in my freezer. Think I'll give this one a whirl. 😋

[@iconoclast137]

best of luck! i made it once with only duck legs and was amazed by how much fat you can render out of those things

[@Tommy9834]

By "locally sourced" do you mean, you went to a nearby creek, or lake, and grabbed one?

[@bighouse6120]

@@Tommy9834 nope. I know a guy who has ducks and chickens here in northwest ohio.

[@davidojeda830]

never had that dish, but have heard wonderful things about it. To see your joy in tasting it, and then getting some risotto to go with it, excellent! I look forward to making it.

[@MitchellYoung-d2f]

This man is a class A goober I love it. Thank you for the help

[@TheVileintent]

makes my mouth water just looking at it... thank you chef!

[@Kuklapolitan]

Well Chef, I roasted my Apple Stuffed duck without Marjoram and used a combo of Thyme, Oregano, Bell's Seasoning and Summer Savory. It had to be done since the Duckling had thawed and I must say that it was NOT as delicious as it would have been had I been able to get the Marjoram in time but it was very, very good. All my life I'd used the brand "Crescent" for my ducks but they are not available where I live! my supermarket had ducks for the holidays and this was a duck branded "Joe Jurgielewicz". I'd never heard of that brand but have their own farm and they've been in business for 91 years! It was the only duck available. It had much more fat than the Crescent and they left every ounce in there! I render and save it to flavor my Red Cabbage so it won't go to waste but there is no reason to leave that much in there since duck is fatty enough as it is. The skin was HEAVENLY!

[@theGreenPiedPiper]

first chef ever to wash his hands after touching raw meat before grabbing spices. incredible

[@stompy-gt7ld]

as always simple, understandable, served with a pinch of fun and eat your fingers off good , thanks chef

[@gregorymunchmedia]

Made this dish for the first time, following your method & recipe. It was very successful. My family loved it. Thank you Chef.

[@jimlachance2181]

Love it this weekend coming up we are going to cook a spatchcock duck and chicken for our one son he loves mid evil meals where everyone uses their hands

[@shwethaw641]

Thanks huge for prompt reply Chef 👨‍🍳. This is a dish i rushed to have every time i was in Paris . I tried a recipe from BBC once but didnt go well. Im confident that yours will do as you are the best 🥰

[@MagisterialVoyager]

Your dedication to cook is amazing! All the patience and hard work... whoa.

[@drgeorgeian1888]

Oui Chef ! ! ! Thank You Again ! ! !

[@lisabudd5979]

I like your cooking so mindful of what you do .julia chids was good to watch and your the same ,positive smart cook with a fabulous personality.

[@donnasue2394]

Wild Fork just opened in my town. Guess what my first purchase will be. Duck Confit is served at two of my fav French Bistros and now I know how to make it at home. Merci

[@Modestnomad]

My Favorite! Thanks for the lesson.

[@_t_h_o_m_a_s_]

This look really good chef!! And thanks for reminding us to wash our hands when handling meat, because some people dont do it

[@unounv]

One of my most favorite dishes!! Delish

[@hassebarrefors1612]

New knowledge, yet again! ❤️❤️❤️🍗🥩🥗🌯

[@rick95838]

I love this video You are awesome Chef!

[@ronl7131]

Yummmm; & crispy duck skin so tasty

[@cathyheston3029]

Never had duck but honestly could smell it when you cut it up 😋

[@Whame1234]

i have my duck salted and sitting in the fridge, i cannot wait to try this tomorrow! thank you chef jp

[@grey9524]

I love his attention to sanitation ❤

[@mwrkhan]

Love this sort of content.

[@craigbrown7707]

Believe it or not i have never eaten Duck was always told that it was too oily and made too much smoke but after watching your presentation im giung to put it in my menu.

[@JeremyPickett]

I am going to be blasted for this. When I confit, I use lard. Yeah, herbs de provence (that I grow), salt, pepper. But duck fat is waaay more expensive than pork fat. Now, I am a fan of duck (I went to the University of Oregon). So no critique. Just I use a different fat for confit.

[@jackw2]

One of my favorite dishes, but I always have bought it in the cans. Thanks chef!