Friday, February 9, 2007

Duck Confit Part 2: Crisp and Sauce

In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with any type of game. It’s simply equal parts berry jam, vinegar and water. You’ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!

6 comments:

Anonymous said...

Thanks for all your great recipes. I love visiting your site. In the Duck Confit Pt 2 video, you don't mention the heat level when crisping the duck. Should it be on medium? or high? Or low...? Thanks!

Chef John said...

Maybe medium. Med-high.

Anonymous said...

Great thank you! :D

Matt Clark said...

Hi Chef John - couple of questions about this:

1) When you remove from the fridge the next day, do you let it come up to room temperature before crisping? Or just straight to the pan?

2) Do you do 6 - 7 minutes on each side? Or do you just crisp the skin side and then plate?

Thanks so much!!

Chef John said...

Can go into the pan cold. Yes, cook both sides.

1Bigg_ER said...

Not sure what happened, had three leg quartres in the oven at 225 for 2 hours and 15 minutes. I pulled them out of the foil and they looked like they didn't go in the oven at all.
I'll just brown them and finish in the oven.