duck confit, a classic French bistro dish

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Here's a link to the duck scratchings and rendering duck fat video. • render duck fat and ma...
In this video, we'll be taking a look at duck confit, a classic French bistro dish that is native to Gascony in France. Duck confit is a useful technique for preserving meat without a fridge, and is perfect for dishes like duck breast or confit duck leg.
If you're looking for a French dish to add to your cookbook or repertoire, duck confit is a great option. With its rich, complex flavor, duck confit is a recipe you won't want to miss!
Duck confit recipe
duck legs 2
duck fat or lard 1 L 2 pints approx (enough to cover)
dry rub/cure chopped thyme, rosemary a few juniper berries and salt
a few garlic cloves, bay and rosemary for the confit

[@manuelstarr3602]

Numbers are still climbing Matt. And so they should, your dishes deserve support. Cheers mate.

[@thegingerpowerranger]

Bloody hell that is good presentation. My favourite way to have confit duck is very simple - the best French bread you can get, mustard, butter and the duck. Absolutely delicious.

[@unclemattscookerylessons]

I'm planning to make duck rillettes soon, which is a very rich spread that's perfect with some toast or crusty bread and pickles

[@moniquem783]

oooh look! I saw the notification just as I was going to bed and thought I would watch it the next day. Got busy, forgot. KZbin just put it in my recommendations!!!! It's starting to work!

[@unclemattscookerylessons]

That really is great news Monique, hope you and your family are well

[@moniquem783]

@@unclemattscookerylessons we are. Thanks 😊 btw, I plugged your channel on a discord server yesterday. Figured you wouldn’t mind 😁

[@gent_swag]

I love duck as well. I'm always looking for more ways to cook it. This looks very nice. Thank you.

[@unclemattscookerylessons]

Thanks for taking time to comment, this means a lot to me, duck is a strange beast. The breast is best slightly pink but the leg is tough if not slowly cooked. I've created a lot of duck videos so please do check them out, I really believe you'll find some use in them

[@ccpope65]

Love your channel!!!

[@paulfamechon]

Subtle Schwab swat. Nice.

[@Iamllumash]

Looks delicious

[@phyllisjordan8876]

YUM! Thank you Chef!😊

[@unclemattscookerylessons]

thank you Phyllis, it really helps my channel when people take the time to comment

[@phyllisjordan8876]

You are most welcome!

[@CheoffGeoff]

Still my fave YT channel. Also Matt you’re looking fit man.

[@unclemattscookerylessons]

Thanks mate, I lost quite a lot of weight cutting out carbs. I've put some back on since this video, I hurt my back and did some comfort eating. Back in the gym now

[@Sabbathissaturday]

Yum. I’m making this tomorrow.

[@unclemattscookerylessons]

Hope you enjoyed x

[@hubrisnaut]

Duck is hard to find in the stores here. It's just not popular. I order it if it is on the menu at restaurant. I love it.

[@unclemattscookerylessons]

I've heard that, when I occasionally go to a nice restaurant I usually go for something that I wouldn't normally have at home. Luckily duck is readily available over here

[@RichardsKitchen]

Nice recipe Matt as always 😊

[@unclemattscookerylessons]

nice to hear from you Richard, hope you're well

[@RichardsKitchen]

@@unclemattscookerylessons very good Matt, just been really busy, filmed a new vid which I will upload when I can, hope you’re well

[@unclemattscookerylessons]

@@RichardsKitchen I have to confess that I hardly watch any cooking content lately. It's hard to keep the enthusiasm going when my channel does doesn't seem to want to grow much. Are you still making regular content yourself?

[@RichardsKitchen]

@@unclemattscookerylessons I haven’t done anything for a while, I have been doing plenty of cooking, just rarely find the time to film it at the moment. Hopefully have a few more to load soon though

[@ArchieSantok]

Nice tutorial thanks,

[@loafersheffield]

Uncle George. It's a big club and we aint in it! Nice chatting earlier wiv that Mancunian fella.

[@unclemattscookerylessons]

Mr Grumpy? I had a few to drink it's a bit foggy

[@loafersheffield]

@@unclemattscookerylessons Can't recall you raising a glass. Probably coz I was hammered too. Hey-ho!

[@wezholly4629]

New fan here… what’re the chances! I’m cooking duck for dinner and decided to search for a new recipe… and timed it perfectly as it seems you uploaded this yesterday! 🎉

[@unclemattscookerylessons]

Thanks so much, I've got quite a lot of duck recipes on my channel, I'd really appreciate it if you watch a few of them 😀. It really helps my channel to grow

[@wezholly4629]

I’ve been scrolling around your channel most of the afternoon, and I’m impressed so far! And, by the way, our duck was beautiful (although I failed to crisp up the skin properly)

[@seanonel]

No need to melt the lard first if you have the right container. I place my aromatics directly on top of the duck, and then put two blocks of lard side by side on top of that. Place the lid on and you're good to go... Just discovered your channel. Looks good! Subscribed.

[@unclemattscookerylessons]

I'm sure your method works just as well, you have to be confident that you have enough fat that way? Thanks for taking time to comment as well, I appreciate it.

[@seanonel]

@@unclemattscookerylessons Yeah. For two legs it doesn't take a lot, especially if the legs fit snugly. Thanks for the reply! I realised that I actually _had_ subscribed previously! Guess I'm getting old...

[@4realdustin]

What is it about that crispy skin and tender meat together that makes confit absolutely smashing? You really demystify this process and motivate me to confit this weekend! Perfect use for some extra rosemary sprigs I've got lying around my fridge 😂 🌿.

[@unclemattscookerylessons]

hope your confit was amazing x

[@donnadehardt5728]

That looks delicious. Im a big fan of fatty tender pork with crispy skin, so I bet I'd like this. What do you do with the rest of the duck?

[@unclemattscookerylessons]

thanks so much for that, I love duck and have several videos with options, I'll share links to a couple of those. I hope you like them?studio.kzbin.infoRuZshNS89Tk/editstudio.kzbin.infoyKT9btJ83xQ/editstudio.kzbin.infoojaajm8Bivk/edit

[@LBStirlo]

That looks the business

[@jaynej9924]

Hi Matt, Can you demistify something for me please? I have made this in bulk a few times, freezing the legs in twos, submerged in the fat in oven dishes. I learnt mine from watching French people who I can only understand to a point. French people were putting the submerged legs in jars and appearing to keep them long term without any kind of canning process. Do you know if that is a tradition? Just seems that after the long slow cook, you wouldn’t then want to bring it up to any great temperature to preserve it.

[@unclemattscookerylessons]

I think the difference between home cooked and industrial is clear. I imagine that the canned product is heat treated. If you're making this for your family,I suggest eating within a few days

[@71roadman]

Not bad, Matt

[@unclemattscookerylessons]

thanks roadman, much appreciated

[@majesticmagnificfantastic4406]

Is there a replacement for lard oil or duck oil?

[@unclemattscookerylessons]

You can use any oil, even regular vegetable oil. I try to avoid veg and sunflower oil personally, seed oils generally are bad for you

[@nataliagruszecka486]

❤Is beautyfull chicken❤

[@winstonsmithstaxi]

Happy birthday for tomorrow ❤❤❤

[@RdLine-zk8ik]

Is the lard made from duck fat? Can I use some pig lard? Thanks!

[@unclemattscookerylessons]

I made a mistake sorry, lard is pig fat and is good, if you have duck fat, use that as it's better. You can use oil by the way but animal saturated fats are better in every way. You can reuse the fat several times

[@RdLine-zk8ik]

@@unclemattscookerylessons thank you for your prompt response and guidance! ^_^. Currently I just have pig fat (lard) in the fridge and the wife is looking forward to that melt in your mouth duck leg.

[@user-en4pu9db2d]

can we serve it with salat

[@unclemattscookerylessons]

I haven't had this with salad (salat) before because I really like having a sauce with it. If I had it with a salad I would like to pull the meat with forks into strands and serve with a dressing, the dressing would need to be quite sharp tasting like with lemon juice as the duck is very rich. Hope that helps

[@moniquem783]

Duck ham?????

[@unclemattscookerylessons]

Not sure if I've ever seen duck ham but I spoke to someone recently who loves venison bacon. I think you can use hamming techniques with most meats?

[@moniquem783]

@@unclemattscookerylessons after I’d typed that I thought wait, if you can do ham, then you can do bacon! I’m moving to a little smallholding soon but at this stage I’m not planning to keep pigs. Sheep, cows and poultry. Definitely chickens, I’ve already got some, but probably also some ducks and maybe a couple of geese. I’ve seen bacon made from lamb or mutton breast, so I was thinking I would do that although that’s a very limited amount per year. But I had thought ham just wasn’t going to be something I would have anymore. But if I can do it with any meat, then that opens up a huge amount of options. And if I can do ham, and it’s a fatty meat like duck or goose, surely I could try bacon from that too. Oh that’s so cool! Another step towards being self sufficient!!

[@tombailey3807]

I was going to get angry about your assumption that I don’t want to eat excess duck skin, and then you said ‘duck scratchings’. Don’t think I’ve ever subscribed to a channel so quickly.

[@unclemattscookerylessons]

I love the duck skin, what I don't like is when they cook didn't render the fat out first. Chewy skin just wont do

[@kevinaschim8475]

Nothing wrong with eating duck fat.

[@delanomomo2133]

Duck cooked in Fett not really confit, the fat was way to hot.

[@unclemattscookerylessons]

You make a good point re the temperature, I have so say however, I've confit duck so many times at different temperatures. The end result is the same for me re the texture.

[@delanomomo2133]

@@unclemattscookerylessons than of course you should do what is best for you...