Duck Confit (French Slow Roasted Duck Legs)

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Duck Confit is the world famous French dish where duck legs are slow roasted in duck fat until fall apart tender before crisping the skin until impossibly golden. Marinated with herbs and spices, this traditional French recipe is not just impressive to see and eat, it's incredibly easy and one of the most convenient make-ahead dinner party mains ever!!
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Опубликовано:

7 июн 2021

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Комментарии : 46

@Ma3xXs 3 года назад

As a french whose favorite recipe is duck confit with sarladaise potatoes, your confit looks incredible ! I've never seen one with crispy skin before, I'm definitely going to try that

@saisaivipa 2 года назад

Attempting this tomorrow for a dinner party next saturday! Wish me luck!

@kraftthisile9113 3 года назад

Love this channel.

@markdiehard 3 года назад

This looks amazing, cant wait to try it. Thank you 😋🤩

@blaineholley6074 4 месяца назад

It’s all most been long enough to try it!

@alexanderk.3177 5 месяцев назад

Such an excellent presentation --- perfect colors, light, composition, and timing! Congratulations! and greetings from Houston TX! 🎉

@user-ko1vr9ke8f Месяц назад

I was trying to look for a ' marry me dish' for my nephew.. 3 months.. lol.. I'm gonna share it anyway.. yeah looks great 👍❤

@guavapies 3 года назад

Luxurious!!!!

@sniktun1 Год назад

Lol, I was going to make this tonight. After watching the video will need to let the Mrs know dinner will be in 4 months

@testicool013 Месяц назад

You can keep it in the fridge for one month or the freezer for 3 months or cook it straight away duh

@godsholytemplechurch5350 3 года назад

I am literally trying this recipe right now. Got about an hour to go before my 8 hour cook is up. Gonna put it back in the fat and then crisp it up tomorrow for my wife's birthday. Thanks so much for the recipe - for this and for the lentils. Also, what kind of green do you have in the background? Would love to also have that tomorrow.

@godsholytemplechurch5350 3 года назад

Just an update!!! I did everything as exactly as possible according to your recipe. It came out Amazing!!!!!! My wife loved it!!! Even my 5 year old liked the duck (not the lentils so much). Thanks again. I also took pictures.

@e.h.332 Год назад

Looooks absolutely delicious. Can we have the lentils recipe pls? Looks divine!

@RodReklai 19 дней назад

Yup on point

@rusinmarrrian 2 года назад

Freeze for 3 months... I guess I am not eating duck confit for dinner today

@kebablover1405 2 года назад

It’s an option, not an instruction.

@gerdsfargen6687 2 года назад

@@kebablover1405 that's a wrap

@zotsi1491 Год назад

You can keep them for as long as it says or cook them right away

@blaineholley6074 4 месяца назад

I think I means you CAN keep it for up to 1 month in the fridge and it will still be good. You can eat it after the roast but a lot of people will sear the skin side first

@agradina 8 месяцев назад

how much time u fry them before oven?

@laurabongaardt6995 7 месяцев назад

What temperature did you put the oven on?

@er98ah 2 года назад

Pan frying at the end seems to produce more consistent skin

@jellybean3731 3 года назад

good things come to those who wait! : p

@loongfuokeong3792 Год назад

Is it normal to have so many hair on the duck?

@user-hw1uy7kg8q 2 месяца назад

Isn't better to marinade the fat with the ground spices with the duck for better absorption?

@miloudiamarzaq 3 года назад

👍👍👍👍👍👍

@mindlost6986 2 года назад

do u really have to frezze it for a month

@Katya-zj7ni 2 года назад

No, it’s just to show how long term storing for this recipe is. You could eat it same day but it’s a recipe to make ahead and preserve ( old school )

@sumirevtuberid 2 года назад

is there any substitute for duck fat?

@coppulor6500 2 года назад

ghee/clarified butter

@coppulor6500 2 года назад

@@eamonnmcdonagh2743 you're obviously going to the wrong shops

@davidnguyen6823 Год назад

Canola oil. The fat will render from the duck legs itself, so it'll give a sample of what it could've been

@glitter_and_doom9218 7 месяцев назад

Pork fat

@ForTheFLOL 6 месяцев назад

You lost me at Oven 8 hours #cray

@pammydeleon1995 4 месяца назад

3 months... RIp me my OCD just kicked in

@kevngu7256 2 года назад

This is advance

@marylouisebross8623 2 года назад

Iiiiiiiii

@sunshinepon7734 Год назад

There is many ways to make it crispy but took so long to cook a fresh food. Hmmmm.... also super oily

@penmuni3833 7 месяцев назад

WARNING POST: This is a terrible way of preparing Confit de canard. Take it from an actual chef. 1. If you mix the herbs without crushing them, the flavors will never get into the duck 2. No self respecting French would leave the confit de canard in oven for 8 hours. You have high chance of contamination. 3. I have lived in France for many years and had this dish at least a hundred times. No one serves it with lentils and spinach. Where's the potato fried in duck fat? 4. Having crispy skin is good, but the way this lady cooked...I am 100% sure the duck would be very dry after 45 extra minutes of oven cooking. 5. And for God's sake, Duck meat is tender. NEVER, EVER, boil the duck fat.It will make the duck meat stringy and chewy like a gum. The temperature should never go above 180. This lady has NO IDEA how to cook Confit de canard. She is probably an accountant in a large corporation, pulling our legs on RU-vid. :)

@Picasso_Picante92 5 месяцев назад

You forgot one very important thing. She did not rise the duck in water to remove the excess salt. This might be ok is you used a little salt, but many house cooks will use varying amounts. That means they will have a very salty duck leg for dinner. This happened to me once after I watched a similar video. Now I always rise the duck and pat dry after the overnight marinate.

@XeniaMenyhart 3 месяца назад

This is not a good recipe. You don't need so many spices, just garlic, salt, pepper and rosemary, we also add jam at the end. First, bake it covered until it is soft, then without the cover, and at the end, spread it with jam. Maybe you can sprinkle it with beer or water. This is very dry that is made here, the skin is almost inedible.