Duck Confit

Chef Allemeier demonstrates how to fabricate Duck Confit.

[@kevingilmour4542]

How long did you put the 2 legs back into the oven (at 425 F) to crisp up ? Thanks, hope mine are as delicious as those look.

[@damoncz]

Thank you for sharing your techniques!

[@patriciatreslove146]

Thank you for sharing, I love duck

[@LeeLeifheit]

Those aren't TV chef knife skills, you've done that a few times. Nice work.

[@crystalhuynh9482]

Thank you for sharing ❤️🙏

[@NickDDDD]

Thank you from London Michael! Really educational! May I ask - what pans are you using ? What brand please? Why do you prefer them? Are they Stainless steel & do you use Carbon Steel in your kitchen? Thanks again.

[@denis_catroun6167]

Your name is familiar. Did you work at Bishop's on 4th Avenue in Vancouver?

[@mmallemeier]

A few decades ago i did!

[@denis_catroun6167]

@@mmallemeier We met. I wrote an article about Bishop's and you. Nice to find you and I like your channel.

[@mmallemeier]

@@denis_catroun6167 thank you. Nice to connect again.

[@u235u235u235]

yummy!

[@sukaldariselva4701]

throw skin to the floooooooorrrrrrr??????

[@mdogzino]

Fabrication? Wtf!

[@weidles]

THAT IS DELICIOUS, BUT WAY TO LITTLE FOOD FOR AN AMERICAN, AND WAY TOO COSTLY.

[@TentinQuarantino_]

I’m from the US and I beg to differ. We don’t all live on Cheez-Whiz and Wonder Bread.