Smoked Duck Confit Recipe on the Yoder Smokers YS640 Pellet Grill

[@FordifiedPullingTeam]

All things bbq, where culinary skill meets grill. Great job Chef Tom

[@Blackbird20167]

I am french and this is a big classic, love it . thank you

[@arthurford829]

That was awesome! And I especially liked the comment on duck confit tacos. Duck fat is pretty expensive so it was great to hear your tips about its uses after the legs are gone.

[@drrok4603]

Cold smoking with the fans! Another example of why the Yoder 640 is the most versatile pellet grill out there.

[@Sleveofwizard]

Another home run Chef Tom. Thank you.

[@computergururick]

Tom this looks spectacular. You are a great chef. Keep it up!!!!

[@uncledick8562]

I happened to come across this channel just two days ago. I will totally try this method out. Especially next time I am making cassoulet.

[@humanonearth1]

had this idea and thought I search KZbin for recipes so glad I did you had an awesome delivery very professional technique and a good personality, cheers bro just subscribed!

[@CantiloupeIsland]

Certainly not an insult to the classic preparation. Nice adaption. Hopefully, this will introduce people who are passionate about what they do on there grill to look at some other Slow French Food... Well done

[@eugerispoli5375]

One of the best recipes I’ve made it was amazing thank you

[@allthingsbbq]

That's awesome!

[@alexanders.montes7131]

Another amazing dish! Keep up the good work, chef Tom!👍👍

[@ivse9696]

I love duck and the way you do it, it's looking amazing again 👍👍👍

[@LassesFoodAndBarbecue]

Looks amazing. Love ducklegs in all shapes and forms, so now i need to try making this :)

[@iant2064]

Been making this for years using Julia's method. It's just flat out amazing, plus afterwards you have duck breast to saute or cure and bones for making an amazing soup broth.

[@RobbDizzl]

That's one of those "I could do this in the oven but the wive is annoying, so I'm gonna do it outside on the grill"-recipe videos. Looks delicious.

[@remingtonrojas]

Chef tom, I haven't seen you on my homepage or gotten any notifications, you should tell your subs to hit the bell. Don't worry about me though, I always bingewatch and catch up on videos I missed whenever this happens to other channels too.

[@EmileSchalk]

I'm going definitely give this a try. Thank you!

[@dhooter]

Duck fat over greens. It's an age old Pa Dutch recipie for hot lettuce. Cook pound of bacon reserve fat. Chop up bacon put back in fat and pour over chopped head of lettuce while screaming hot. It's crackle and pop and is actually quite delicious.

[@nathanjennings9609]

Looks amazing! Well done Chef.

[@sameoldmphymel]

Oh, also about the wait time, that is what makes Gumbo complete. It is always better after spending a day in the fridge.

[@JayHevens]

I love that you left ducklegs in fat for 2 days!

[@liubaole]

How do you get the duck fat? Do make it yourself or buy a ready to use?

[@sbstoner]

"duck bat"?! 12:55 hhaha

[@rneustel388]

I love, love, love duck!! Can you do this with chicken, too, or does it not have enough fat?

[@1313blahblah]

Thanks and great video Chef Tom!!

[@BlairW387]

hey Tom shouldn't you have disinfected your cooking grates after you pulled the duck off from the cold smoke? Since you had raw poultry on it.

[@THoey1963]

Thanks for the recipe. There's a local place that sells Duck Confit Tacos. I thought of making my own, but adding smoke as part of it. This points me in the right direction. Question, why didn't you use the breasts too? I may have missed that part.

[@williamcarter1993]

where did you get the extra duck fat to pour over the meat

[@hugotendam5349]

Do you think you can smoke premade duck confit out of a can?

[@JeanFrancoisWeemaes]

Is it possible to make pulled beef confit?

[@jbschroll]

Could you do a saltimbocca or a peking duck?

[@DrivingWithJake]

Looks great, I need to make this again soon!

[@gregbridwell1351]

How did you come up with the extra duck fat?

[@3870TheDad]

Amazing idea, to do Duck Comfit on a grill. LOL Who would have thought that? Where do you get the extra duck fat?

[@aemmerich]

Where does one acquire half a gallon of duck fat? Asking for a friend.

[@robinhoodlum7180]

Is this channel just a shill channel ??

[@aemmerich]

Correct answer is "your local duck parts supply store." They're all over the place in France. During my honeymoon I was at a party with some locals in Cahor and a lady brought in the best puff pastry dessert I've ever eaten before or since, made with duck fat instead of butter. There's a whole new world of fat out there and we've barely broken the smushy surface.

[@sameoldmphymel]

aemmerich I made roux for Gumbo with as much duck fat as I had, supplemented with chicken fat. Talk about good!

[@JR-kc8jx]

Mphymel duck fat smeared on a fire toasted bagel with a bit of jam is the heat when camping.

[@juanvillarreal429]

I need one of them Caps!

[@gabeevers8281]

How many ducks did it take to get that much fat?

[@ThirdLawPair]

Why no curing salt? Wouldn't that add to the flavor as it does with cured pork products?

[@sameoldmphymel]

Ha! The man indeed! That looks awesome. Crazy that the fat would not go rancid if you were to try keeping it for so long.

[@esmith1225]

Next level stuff. Thanks.

[@DentargPL]

They already made me want to buy YS640. But in my country price is almost 4kUSD (for basic version), while average montly wage is 1k USD. I want that US price in Europe.

[@weezerfan999]

Definitely check out your local Korean stores, the Korean grocery store by us always has fresher meat then most big box and also carry most “uncommon” meats. We get our pork belly from there.

[@dwightcorrin5945]

Another plus at the Asian Market is that the ducks will still have their feet and head and neck.

[@michaeleverson3801]

What kind of filet knife was that? I've been looking for a good one, and you were running through that Duck like it was nothing! I have a Kasumi chef's knife, but going through chicken/duck skin the way you were tends to take a little more effort. Need to get some proper filet hardware.

[@MidwestFilmCo]

Michael Everson www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html

[@michaeleverson3801]

Hey, thanks! Think I found myself a Father's Day present.

[@mattthomas7043]

mmmmmmm excited for this one.

[@mikalmoore3480]

Wow. Duck butter Goodness!!!!!

[@weezerfan999]

I think the American name for this would be smoked pan fried slow cooked deep fried duck drummies.

[@clintonjones955]

...GOOD JOB, confee is one of the best 'techniques' ...now, infuse a 'duck bechamel' over basmatti (brown) rice with pate' on brioche' ...yum

[@aaroncrowden5529]

Where i live a 200gram jar of duck fat is about $6..

[@jonlueck5620]

I looked up the meaning of duck confit in the "Merriam Webster's Dictionary" and it said Duck Confit, noun, verb and adjective. Staring death right in the eyes, taking a big chunk out, tasting... then saying yumm motherfucker you taste so good. When used in a sentence... I know this is going to be the death of me but jesus is that yummy.

[@oglet999]

Superb

[@RedsBBQandPizzeria]

def one of my sinful pleasures!! when done right, it is religious changing!!! ha ha

[@fredriksteen4504]

superb

[@gregmartin1379]

you cut the oyster omg

[@BrianMcNay]

👍🏻👍🏼👍🏽👍🏾👍🏿

[@chefalbino]

love duck - but there is even better: goose :) and swan

[@konsept011]

Dude, duck fat potatoes?!

[@djpat5998]

This is some bullshit because I can't have none of that right now lol

[@andrewbell7696]

Sorry but confide the duck how you want. Then brown the skin. Waaay easier and you’ll have the same or better results...

[@georgerichardson5116]

Did you render the duck fat from the rest of the duck? You don't say. Be good to us and tell us everything. Don't skip over these important facts.

[@elicash315]

I’m sure it’s good and call it what you want just don’t call it confit you literally fried it.