Confit Duck

[@MrBulletpoint]

Chicken and chips and a can of coke. Can't beat it

[@kevinbarnacle3087]

Chef Michel, Looking good mate. love it that you're picking up where your father and uncle left off. Cheers !

[@izamanaick]

wtf why would you not show whats in the damn pot?

[@CooManTunes]

Duck confit is a delectable dish. I've had it, just once, and it was made by my mother! Looking forward to making it, myself, sometime!

[@geordiejones2]

Was this a genuine recipe, or just a plug for a wine, ??

[@jasonfishman9888]

I truly have more respect for you than any other chef out there...you are brilliant!

[@Barbara-yj5tl]

Not very good instruction, how long in the duck fat ?

[@lordhawke7]

Recipe here. www.bordeaux.com/documents/Bordeaux_EverydayRoux_Brochure.pdf

[@chanhopark3764]

how long do I need to put duck legs in the oil?

[@paulpiggles1515]

Until it’s crispy ... and it’s duck fat

[@CooManTunes]

Until they stop kicking.

[@alec3945]

until tender, 100c for 2-4 hours in an oven or check every 45 min in a pot

[@wpetersejt]

Great recipe! I like to add steamed red cabbage too!

[@mimukai]

I usually respect your cooking video, but this is done very poorly, lack of explanation on temperature of oil and time of cooking which is the key for Suck confit. The best matching wine is Pinot Noir for Duck Confit. At least roasted duck breast should have chosen

[@mikanlan]

Way to educate a man with two Michelin stars and one of the best restaurants in London as well as a culinary legacy in his family on what kind of wine should be paired with duck confit and how it should be prepared, you’ve got to be joking))) Pinot Noir could be paired with a bag of crisps for £15 haha