How To Make Duck Leg Confit at Home (Christmas dinner ideas)

[@rrrahu1]

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!

[@kille7543]

Heken Rennie has a great vidio on how to do❤

[@alejandradeniss]

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!

[@Duschbag]

Oh Wow... I wish I could have tried your Duck. It sounds spectacular. 😋

[@alejandradeniss]

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

[@danoch3580]

Been looking for a video like this in English for a long time. Thanks for opening that door for me. Keep posting !

[@nigelkhan9278]

So clear, precise with your instructions & French techniques. Finally a true professional chef who does not need to yelling & cursing.

[@Itsant33]

I mean there is plenty of cooking social media accounts and masterchef in other countries aren't the same as US

[@williamwoody7607]

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.

[@drunkenmasterii3250]

He's not a professional chef tho.

[@Cremantus]

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.

[@cakujuo]

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.

[@FrenchCookingAcademy]

well done 🙂👨🏻‍🍳😋👍

[@ArrogantBaSStard]

Where could you find unrendered duck fat?

[@cakujuo]

@@ArrogantBaSStard same as the best place to get duck. A butcher

[@ArrogantBaSStard]

@@cakujuo I wish we had butchers around here.

[@cakujuo]

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

[@IronFreee]

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

[@KimberlyGreen]

9:21 «OK Houston ...» Lol! I loved that little random statement.

[@thomasczerpak1283]

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!!

[@purshindarahluwalia4554]

Your are a perfect gent. Excellent teaching and very good english. I wish I could speak french like you speak english.

[@onemercilessming1342]

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.

[@1sunstyle]

Duck is one of the best things. It is true that many cultures understand this.

[@paullyon3760]

"massage zer duck..." Love this channel...

[@dgh25]

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!

[@janevt.5914]

Not only was this great to watch, but your voice is so very pleasant to listen to!

[@Artzenflowers]

I think it’s beautiful in its simplicity.

[@chefpetey]

I substituted lard and it worked marvelously

[@vizzini2510]

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).

[@pfaffman100]

It was a crazy day at work today, ....now I enjoy. Many Thanks.

[@Letters-from-carmen]

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!

[@nigel8499]

Excellent idea.

[@sitiesito715]

Yes I was wondering whether sous vide might be more fool proof. Would love a summary of your recipe!

[@Letters-from-carmen]

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!

[@Letters-from-carmen]

sitiesito and then sear the outside when I’m ready to eat it.

[@horsenuts1831]

@@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.

[@davef5716]

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.

[@YackBackatcha]

Dave F I read Gin is made from juniper berries.

[@thejazzmonastery9541]

Your vids are very watchable. Even an 18 minute one like this goes right by smoothly.

[@deejay1068]

I came across your videos a few weeks ago and am obsessed! I have already tried a few of your recipes...delish! Thank you.

[@scottyg9167]

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

[@tgc4204]

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!

[@tobyw9573]

There are C F calculator apps online if you want to find one you like, and create yourself a link to it.

[@agylub]

The best cooking school on the web

[@wirrest]

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.

[@mariooliveira5360]

I like your explanations and your diction; as a french, your english is very rich and objective. Congrats!

[@stephenrichards5386]

Stephane, the best French cooking on the web. Bien fait mon ami.

[@MrJuvefrank]

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!"

[@richardc8738]

The mortar is the vessel and the pestle is the grinding tool. And the duck is delicious.

[@karieckert388]

Thank You ! Confit my favorite thing, now I can make from scratch!!! Merry Christmas, Noel, Noel !!!

[@LarryFournillier]

I simply enjoy your recipes and cooking methods - Ç'est magnifique!👌🏽😁

[@ello7222]

It sounds like a perfekt recipe for a Crockpot.

[@sweetvioletstar]

That sounds interesting!

[@gerardbonner6464]

Why are Americans so fascinated with crockpot meals? Get your hands dirty and put some effort into your meal.

[@mikegehre570]

Looks amazing and probably tastes the same. I like a side dish of salad too with heavy dishes. It balances things out

[@ZeldaZonk-zt8fr]

Salad is compulsory with these duck legs... 😉

[@iahorvath]

Thank you for posting this recipe. I have always been afraid to try confit de canard. You take the mystery out of it..😊

[@Timrifat123]

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

[@globalcetzen5271]

Allo Stephan... I love how you served it with the baby greens to balance the richness. TFS :)

[@StuartOutdoors]

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.

[@FrenchCookingAcademy]

A confit is always a great little recipe to on special occasion

[@jamesjacocks6221]

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.

[@mohdrizalbenomar9495]

I'been doing french cuisine after college.i am not french.most of the chef/senior will tell us how all this thing created long tie ago and interesting.duck confit is eaten by the poor because breast,liver taken by the rich.so the farmer will take the leg to slow cook this part that need longer time to the cocotte on the fire and off they go to work in the farm.by the time in the evening the duck is ready and they will keep in the container as well for the coming winter.this is what they told us.because most of the food now originally is poor people food,and delicious.but it take longer cooking time.

[@edwardkornuszko4083]

Thank you. God bless you

[@daveramsay8598]

Great demonstration. I am going to try this as you clarify the method and techniques and give confidence to take this on.

[@jer6162]

1:18 in morning can't sleep got hooked on this channel

[@marcmichel9394]

Merci cher monsieur je vais essayer très bientôt 😉

[@awfurby]

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!

[@FrenchCookingAcademy]

that’s makes me hungry i love duck 😋😋

[@jonniemaemiddletonlotte6747]

Just yummy. I will cook this and the lamb navarin too.

[@pfaffman100]

That was awesome. Loved the green plate.

[@FrenchCookingAcademy]

🙂

[@esall7294]

the video I didnt know I needed. Thanks, Im going to make this asap!

[@hoangphinguyen7837]

just found out ur channel.....love it...love French food after watching Emily in Paris

[@ralphdavis9670]

I love this guy, but I saw a sous vide demo of duck confit that will finally give me a use the devise.

[@gregormiller4037]

Great post, I just might be able to do this one! Thanks Chef.

[@paulthomson2288]

so clear and precise... it only takes 17 minutes to watch this to know how to bung a duck into the roaster...

[@richardvarns7345]

this has really helped me! thanks so much. So clear and actually very friendly approach where some are very snobby! love it!!

[@jmtrogneux]

I did it sous vide . Without salaisons. It took me 36h but was amazing

[@alexanderlange6670]

"... a glass of wine ... and you are done :)" ... i like the recipe much, time and low temperature are good cooks

[@inokungfu68]

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.

[@hemmerch]

Awesome video. Started the curing process tonight! Smells amazing with the juniper and thyme

[@jonesynezza]

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.

[@watrgrl2]

I discovered how good duck fat is to fry eggs and to fry toast points in. Just sprinkle with kosher salt afterwards. Absolutely decadent and so tasty! Nothing better than duck fat. Not even bacon fat can compare (and I like bacon fat)

[@sajodad]

Thank for sharing this... it really looks amazing, I can't wait to give it a try...

[@catherineprime5089]

Thank you for the beautiful videos

[@22304abc]

I like duck confit with juniper. Haven't made in a while so it's time to buy the ingredients.

[@Billyjoe_Patriot]

Well, I am french and I am very pleased to see this way of cooking that unfortunately is less and less used. Only thing is that some potatoes and garlics, maybe as well as vegetables, should have been cooked in the fat.

[@tribalbeat6471]

Unfortunately where I live, fresh duck costs about twice as much as already confit'd duck.

[@seklor6080]

strange place u live in

[@MrWhangdoodles]

@@seklor6080 Canned duck confit is really cheap.

[@gtacinematic]

Use olive oil instead

[@mattlloren]

@@gtacinematic great suggestion I guess the concept is cook in oil. I’m going to try this and also try it in a sous vide to maintain the temp.

[@karolinaleszczynska3245]

Your receipts are magnificent.

[@mindrules1566]

My favorite chef ♥️

[@edwinhalim5426]

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!

[@GeorgeSemel]

Massaging the Duck sounds like a snuggle movie!

[@deendrew36]

George Semel “snuggle movie”. Ew. 😂

[@Duschbag]

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.

[@NatasjavanDijknah]

I love duck

[@dwaynewladyka577]

Me too.

[@FrenchCookingAcademy]

🙂

[@MsJavaWolf]

It's so much better than chicken, there is no comparison.

[@MaZEEZaM]

I had no idea that you pre salted the duck legs when making Confit Duck. Thanks for another great recipe.

[@TheNimrod43026]

I love your videos. I think I might try this for Christmas dinner!

[@FrenchCookingAcademy]

yeah great idea you can make it in advance too 🙂🙂👨🏻‍🍳

[@jakelinesantos1655]

Obrigado chefe pela receitas

[@Arif-kw5rw]

I often find poached/boiled meats to be really dry. You end up with better tasting poaching liquid, than you do with the actual meat. Even in the duck leg here, though it's falling of the bone, it looks dry. There's some moisture on the surface of the pieces, but the deeper you go the drier it looks. I find the best way to confit (though it's not classic) to do it sous vide (you dont have to use an immsersion circulator). In the zap lock bad, the duck will be compressed with it's reducing fat, meaning not that much extra fat is needed, since let's be honest here, as homecooks most of us dont have a gallon of fat laying around anyway.

Great cooking recipe . Like for your sharing.

[@203kjm]

You are awesome i love you!! Have all the ingredients ready to go. Im so excited. You have a new fan to the channel.

[@bathiya008]

Keep up the good work chef

[@southernboy7791]

The best choice of salad is a Salade Landaise of course!

[@AA-mc5il]

brilliant!!! im learning culinary in danon(thats a school in israel) so i gotta try this

[@ketutbali8049]

Thank for the recipe , I will try

[@brianhudson7822]

Ces cuisses de canard confites avec une salade Lyonnaise et les pommes de terre au four....quel repas !

[@thetazman666]

Mortar is bowl pestle is the masher

[@ouichtan]

Weirdly it's the same in French: Mortar --> Mortier Pestle --> Piston I thought it'd be easy to remember :-D

[@mizzpoetrics]

And in the Caribbean, depending on the island, it's simply "Pilon"! ☺️

[@user-wp8te3eb9y]

Just discovered your channel, thank you I just subscribed

[@stephenrichards5386]

I will try your method although I have already started for tomorrow's dejeuner so not enough time to cure them.

[@orwellknew3408]

Thankyou. I love your videos

[@FrenchCookingAcademy]

🙂👨🏻‍🍳

[@luidgi4429]

Super. Simple plaisir. J ai hâte d essayer 🧡🧡🧡

[@bestcrossroad]

wow! just wow!!! thanks for posting.

[@smoath]

Use the first letters of pestle and mortar to remember which is which. Pestle is Papa, Mortar is Mama. Sex is the best way to remember anything ;)

[@suziedepingu]

Think I might try this recipe using the bon appetite easy method! 🤣

[@2011Mamamia]

Been a subscriber from the early days of your channel, I have been wanting to make this...

[@wadewilliams4989]

Everything looks so good!

[@jimbo477]

Here in the USA, rock salt is used to melt ice on sidewalks and roads. It is full of impurities and not edible. When you say rock salt do you mean coarse sea salt or coarse Kosher salt?

[@MikeAbili]

I’ve use kosher salt and it worked perfectly.

[@kovbokov]

Great video, I love duck confit so much, thank you! :) How many times would you re-use that duckfat, if you would keep it in the freezer afterwards?

[@extender21]

kovbokov: Keeping it in the freezer, you can use it for years, if not forever. I have had mine for approx. 5 or 6 years now. Over time, you will find a brown liquid at the bottom of the pot, which is gelatinous duck juice which came out during the cooking process. This is very good, you can use it if you want to make a chicken or duck stock or broth.

[@kovbokov]

@@extender21 thank you! I actually have about 1,5 litres of duckfat in my freezer since years, but i only used it 2 or 3 times. I was wondering how frequently i could use it, but that seems to be no problem, yay!

[@extender21]

@@kovbokov Just let it melt and smell it. If it doesn't have a "bad" smell, it's ok.

[@gregdubya1993]

I like to strain mine as often as possible then refreeze it.

[@NatasjavanDijknah]

Where's the fourth leg? :P

[@FrenchCookingAcademy]

My pan was too small 😄😄

[@mariaschwartz447]

Think technique and not minutiae

[@dgh25]

Somewhere there is a duck running in circles...

[@sustainableselfrelianceire8768]

@@dgh25 it is actually a special breed of 3 legged duck found only in the pyrenees, very hard to catch them 🤣🤣🤣

[@MrMase12]

That's a lot of duck fat. Looks delicious. I'll try this for new years for sure.

[@Namast33]

Yummy, I need to make this.

[@stephenrichards5386]

Stéphane, my neighbours in the SW of france don't cure the duck. A little salt for 1/2 hour and that's all. I make confit without curing at all because I like to keep the duck fat for the next time and with salt and aromatics in it isn't so good

[@AnitaLucius1]

You made the explanation very clear and simple, thank you. What do we do with the leftover duck fat? Can we store them in the fridge and use them again later to cook another batch of duck confit?

[@LA_Viking]

Duck leg confit can quite easily be cooked at 180F. I do it frequently. But be prepared for extended cooking times...2-1/2 hours isn't going to cut it. I cannot provide a certain time because duck legs vary in size but 4 hours isn't unreasonable.

[@myworldmeumundo2633]

Looks delicious, when I retire I'll have the time to do all the steps, not today.. 😍😎

[@seanonel]

Don't wait until you retire! Cure them today, make a different meal tomorrow and finish the legs the day after! Basic math....