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!
11 comments:
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!
Maybe medium. Med-high.
Great thank you! :D
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!!
Can go into the pan cold. Yes, cook both sides.
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.
Is it possible to add the duck breasts to this method of confiting???
Possible yes, but good idea, no. The breasts don't have the same fat, so they get dry. Best cooked pink like a steak.
Just made this and came out excellent. .....but I didn't crisp the skin quite long enough. Still have 3 more to do. Which leads me to my question. How long will confitydited legs last in the fridge? Also, saving the rendered fat. What's the best way to store that, and for how long. Gonna make those Brussel sprouts. Thanks CJ!
Just made this and came out excellent. .....but I didn't crisp the skin quite long enough. Still have 3 more to do. Which leads me to my question. How long will confitydited legs last in the fridge? Also, saving the rendered fat. What's the best way to store that, and for how long. Gonna make those Brussel sprouts. Thanks CJ!
Hello, chef J!
Is there any trick for crispying the duck kegs? I tried 3 times, in a pan similar with yours, doing the same as in the video, but the skin get sticked to the pan, and when I try to turn them on the other side the skin and also some meat strips remain detached from the leg which looks awful, even it tastes good...
And also tell us please how long can we keep the legs in the fridge before crispying them?
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