Friday, February 9, 2007

Duck Confit Part 1: Prep and Roast

Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin.

Traditionally this takes days to make. The duck legs are rubbed with salt and herbs and pressed overnight. Then the legs are covered with gallons of rendered duck fat and slowly roasted for hours. Finally the legs are crisped-up in a hot oven and serve with some type of tangy fruit-based sauce. The two part version you are about to watch is specially designed for the home Chef.

While not exactly the “classic” method, the results are still AMAZING and must be tried!! In part one we prep and slow-roast the legs. They are cooked in a low oven, 225 degrees F., for 2 1/2 hours. After cooling to room temp., they are kept in the frige overnight. Check for part 2 and see this great dish finished.

9 comments:

The Paul Family said...

Oh, that was YUM! Tip: make double the quantity so you can use the left-overs for duck salad, duck risotto or just as a lush afternoon snack...

JImBo said...

woops left a comment on the pork meant for this - how long should you let the duck sit before putting it in the fridge overnight?

Anonymous said...

I am making duck confit using the method you taught.. but the skin of the duck leg is gone after they are baked. Was there anything that i have done wrong?

Chef John said...

haven't heard about "gone" but the skin renders almost all the fat. It should still crisp up nicely. keep going.

Eager said...

Hi Chef John! Love your site. Do you have a recipe page for this? Tried to look for the text version but can't seem to locate it.

Eager said...

Hi Chef John, thanks for this! Love the recipes. Is there a text recipe for this? Was trying to locate it but can't find it.

Chef John said...

sorry, I don't do written recipes...yet.

Anonymous said...

Hi Chef John, Love ur site! Just wonderin further, ur video u said "read the recipe page" - wat does it refer to? - Beefy

Chef John said...

this page. thanks!