How To Make Duck Leg Confit at Home (Christmas dinner ideas)

Подписаться 790 тыс.

Просмотров 361 тыс.

50% 1

Join my online French cooking classes: learn.thefrenchcookingacademy... Learn how to make a duck leg confit at home with this easy french cooking video tutorial.
INGREDIENTS AND WRITTEN RECIPE:
www.thefrenchcookingacademy.c...
Preparing a duck leg confit at home is very easy and it can be made days in advance which makes it perfect for party and celebration such as christmas .
This duck confit recipe is also great for winter or any other time you feel like making something hearty and comforting.
just keep in mind that the a duck confit can be time consuming due to the 24 hours necessary to cure the meat in your fridge. you will also need to source 1 litre ( 4 cups of duck fat in advance)
****************************************************************
Useful cookware for this recipe:
Pestle and mortar:
amzn.to/2PoiKa4
or spice grinder:
amzn.to/2UnkkwK
A medium size pan large enough so that it can accommodate the duck legs when laid flat:
amzn.to/2QfJ0IY
A handy cooking thermometer;
amzn.to/2PoQd4r
********************************************************************
WRITTEN RECIPES ARE ON MY WEBSITE
thefrenchcookingacademy.com
********************************************************************
My Filming equipment:
Video camera:
amzn.to/2x5MDox
Microphone:
amzn.to/2Oclckm
********************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE
CONSIDER ONE OF THE OPTIONS BELOW
( It really helps support the channel)
* Spread the word about the channel and the website.
* Check my Amazon cookware page ( affiliate link)
www.amazon.com/shop/thefrench...
* Join the Kitchen brigade by signing up on my Patreon page :
/ frenchcookingacademy
* Take a look a the recipes to my website
thefrenchcookingacademy.com

Хобби

Опубликовано:

3 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 418

@rrrahu1 3 года назад

A few little tricks that I've learned to take my duck confit to the next level: - You'll know when the meat is fall-apart tender when you can twist and remove the thigh bone (not the drumstick). - Twist and remove the thigh bone , this will make it easier to eat and flatter for when you want to crisp the skin. More surface contact with the pan. - With a knife, cut the little piece of skin that is wrapped around the meat side of the drumstick. Pull out the skin to the sides so that it all makes contact with the pan for crisping. - Crisp slowly!! The skin can burn and turn black. Keep pan on medium heat and leave until skin is golden brown all over, and extremely crispy. - Do not crisp the meat side of the duck leg. You want it to remain soft and succulent. Don't worry, it'll get warmed through if you crisp the skin slowly. - Enjoy!

@kille7543 8 месяцев назад

Heken Rennie has a great vidio on how to do❤

@deejay1068 5 лет назад

I came across your videos a few weeks ago and am obsessed! I have already tried a few of your recipes...delish! Thank you.

@alejandradeniss 3 года назад

Im having the cook exam on Thursday, and Im preparing this. Duck leg confit with caramelized red cabbage and espagnol sauce with a touch of orange juice. The teacher told me that is a very hard recipe, but I find it quite easy. Yes, it takes a lot, even the sauce takes a few hours, but it’s not difficult! Thank you for all your recipes!

@Duschbag 3 года назад

Oh Wow... I wish I could have tried your Duck. It sounds spectacular. 😋

@alejandradeniss 3 года назад

Warren Pouyer Thank you! My dish was a success! The exam was pretty easy! Im very happy I found this vlog! I feel sorry that I cant put any photo here. The plating was also very elegant :p

@tgc4204 4 года назад

Thanks for showing us your technique. I appreciate your thoughtfulness in giving us the temperature in C and F so we don't have to spend time to convert. Plate up with beautiful presentation!

@tobyw9573 Год назад

There are C F calculator apps online if you want to find one you like, and create yourself a link to it.

@KimberlyGreen 5 лет назад

9:21 «OK Houston ...» Lol! I loved that little random statement.

@LarryFournillier 5 лет назад

I simply enjoy your recipes and cooking methods - Ç'est magnifique!👌🏽😁

@paullyon3760 4 года назад

"massage zer duck..." Love this channel...

@richardvarns7345 3 года назад

this has really helped me! thanks so much. So clear and actually very friendly approach where some are very snobby! love it!!

@nigelkhan9278 4 года назад

So clear, precise with your instructions & French techniques. Finally a true professional chef who does not need to yelling & cursing.

@Itsant33 3 года назад

I mean there is plenty of cooking social media accounts and masterchef in other countries aren't the same as US

@williamwoody7607 3 года назад

LOL- I worked for Georges Perrier at Le Bec Fin in Philadelphia. I was there a dozen years. He made Gordon Ramsey look like MR. Rogers.

@drunkenmasterii3250 3 года назад

He's not a professional chef tho.

@karieckert388 5 лет назад

Thank You ! Confit my favorite thing, now I can make from scratch!!! Merry Christmas, Noel, Noel !!!

@sajodad 5 лет назад

Thank for sharing this... it really looks amazing, I can't wait to give it a try...

@danoch3580 Год назад

Been looking for a video like this in English for a long time. Thanks for opening that door for me. Keep posting !

@pfaffman100 5 лет назад

It was a crazy day at work today, ....now I enjoy. Many Thanks.

@purshindarahluwalia4554 Год назад

Your are a perfect gent. Excellent teaching and very good english. I wish I could speak french like you speak english.

@gregormiller4037 5 лет назад

Great post, I just might be able to do this one! Thanks Chef.

@Cremantus 5 лет назад

Another proof of the fact that the french cuisine is a class of its own... and very much respect for this absolute clear going through the process... I was planning to do a confit for a long time but it came out of my mind... now it is back on the list... mercy, compliment et trés bon, trés bon... Sincères salutations d'Allemagne.

@iahorvath 5 лет назад

Thank you for posting this recipe. I have always been afraid to try confit de canard. You take the mystery out of it..😊

@janevt.5914 4 года назад

Not only was this great to watch, but your voice is so very pleasant to listen to!

@thejazzmonastery9541 5 лет назад

Your vids are very watchable. Even an 18 minute one like this goes right by smoothly.

@esall7294 4 года назад

the video I didnt know I needed. Thanks, Im going to make this asap!

@hemmerch 5 лет назад

Awesome video. Started the curing process tonight! Smells amazing with the juniper and thyme

@thomasczerpak1283 Год назад

I've been looking for a confit duck recipe but couldn't find one that was as simple and well instructed as this. I might be late to the party but instant like and subscribe!!

@Artzenflowers 5 лет назад

I think it’s beautiful in its simplicity.

@onemercilessming1342 5 лет назад

My mother always insisted on having duck at Christmas. I knew one branch of my family was French (arriving in the USA in the late 18th century (probably around the time of the French revolution), but I never associated the French ancestry with duck at Christmas, until today. Thank you for that.

@203kjm 4 года назад

You are awesome i love you!! Have all the ingredients ready to go. Im so excited. You have a new fan to the channel.

@daveramsay8598 3 года назад

Great demonstration. I am going to try this as you clarify the method and techniques and give confidence to take this on.

@pfaffman100 5 лет назад

That was awesome. Loved the green plate.

@FrenchCookingAcademy 5 лет назад

🙂

@wadewilliams4989 4 года назад

Everything looks so good!

@AnaSantos-jq4yi 5 лет назад

Love the recipe,thanks for the great idea !!

@FrenchCookingAcademy 5 лет назад

My pleasure 🙂👍👨🏻‍🍳

@globalcetzen5271 5 лет назад

Allo Stephan... I love how you served it with the baby greens to balance the richness. TFS :)

@TheNimrod43026 5 лет назад

I love your videos. I think I might try this for Christmas dinner!

@FrenchCookingAcademy 5 лет назад

yeah great idea you can make it in advance too 🙂🙂👨🏻‍🍳

@bestcrossroad 4 года назад

wow! just wow!!! thanks for posting.

@agylub 4 года назад

The best cooking school on the web

@dgh25 4 года назад

We make this for christmas every year (Im from Denmark), ofcourse with Waldorf salad, red cabbage with orange, lingonberry jam, intense dark duck sauce and roasted potatoes. Yum!

@sharmisthamodak5761 5 лет назад

Very nice. Thanks for sharing. Merry Christmas.

@cakujuo 5 лет назад

Did this and it came out incredible. The one thing I changed was doing it in a 200 degree oven after bringing it up to 200 on the stove top. Just saved me a lot of stress Something else I’ll add is I feel it’s a waste of money to buy rendered duck fat when you can buy unrendered duck fat for 1/4 to 1/5 of the price. You just need to stick it on the stove top at the lowest temperature possible and letting it melt for an hour. After that, strain it and put it in a fridge. The next day, you’ll have all the fat you want with some stock at the bottom.

@FrenchCookingAcademy 5 лет назад

well done 🙂👨🏻‍🍳😋👍

@ArrogantBaSStard 3 года назад

Where could you find unrendered duck fat?

@cakujuo 3 года назад

@@ArrogantBaSStard same as the best place to get duck. A butcher

@ArrogantBaSStard 3 года назад

@@cakujuo I wish we had butchers around here.

@cakujuo 3 года назад

If you’re getting it from your grocery store, someone is probably cutting up that duck and is throwing out the scraps. Talk to the manager

@tailoredguy 5 лет назад

Beautiful!

@scottyg9167 4 года назад

Yet another fine example of delicious food that, if you’ve had a confit, well... Gorbfind or make some. All time 1st rate classic shown by a top-notch pro

3 года назад

Great cooking recipe . Like for your sharing.

@PepsisWarrior 5 лет назад

Magnifique!!

@Namast33 5 лет назад

Yummy, I need to make this.

@linax5546 4 года назад

Love ur channel, u really are a great cook ;)

@SERJING 5 лет назад

Merci Stéphane. Another good recipe. I've made duck leg confit numerous times (usually every winter) but have always buried the legs in salt and pressed them, and have never heard of wrapping them individually. I've kept it covered in fat in my fridge for a good two or three months before consumption and really enjoyed it (though that's my choice, not a health recommendation!). I need to get this year's on the menu.

@FrenchCookingAcademy 5 лет назад

A confit is always a great little recipe to on special occasion

@davef5716 5 лет назад

I made this last week. I honestly feel I have never eaten anything so delicious and will definitely be making it again. I had no juniper berries and substituted rosemary. But I am on the hunt for those berries as several recipes lately have called for them.

@YackBackatcha 4 года назад

Dave F I read Gin is made from juniper berries.

@ketutbali8049 3 года назад

Thank for the recipe , I will try

@karolinaleszczynska3245 2 года назад

Your receipts are magnificent.

@orwellknew3408 5 лет назад

Thankyou. I love your videos

@FrenchCookingAcademy 5 лет назад

🙂👨🏻‍🍳

@awfurby 4 года назад

Great video - very clear and easy to follow. I have my confit du canard on my stove right not, hovering at 90 degrees C. My whole house smells like duck and I can't wait to taste it later. Thank you!

@FrenchCookingAcademy 4 года назад

that’s makes me hungry i love duck 😋😋

@chefpetey 4 года назад

I substituted lard and it worked marvelously

@IronFreee Год назад

I usually eat them with potatoes cooked in the same fat and a salad with a shallots and mustard vinaigrette on the side. I also love them in a cassoulet :D

@luidgi4429 4 года назад

Super. Simple plaisir. J ai hâte d essayer 🧡🧡🧡

@cdeviejas 5 лет назад

Love your videos!!! Can you do a tartiflette?

@2011Mamamia 3 года назад

Been a subscriber from the early days of your channel, I have been wanting to make this...

@catherineprime5089 2 года назад

Thank you for the beautiful videos

@jonesynezza 3 года назад

This was fantastic - just what I’m looking for. I picked up a goose this morning to have for Christmas Day but I’m going to remove the legs first and confit them. Juniper and thyme is classic of course, but I might try curing one leg with a Szechuan spice mix.

@edwinhalim5426 5 лет назад

Stephane, just an idea for next videos you can do canelles. Really enjoyed your videos. Keep it up. I think you will reach 200k subscribers soon!

@stephenrichards5386 4 года назад

Stephane, the best French cooking on the web. Bien fait mon ami.

@MrJuvefrank Месяц назад

I'm not saying you cannot write that. I'm just saying it doesn't have the same effect in French. Bien fait doesn't mean, "Well done;" it means, "You had it coming!" Most people who speak French will be turned off if they think you mean, "You had it coming!"

@Timrifat123 5 лет назад

Hello from the USA. I think you are on outstanding french chef. I live in Arizona and there are absolutely no good french restaurants here. If you take requests could you please make potatoes lyonnaise Thanks

@91arek 5 лет назад

great work, love your chanel , I want to ask you is there a chance to show how to make proper Café de Paris batter and Café de Paris sauce ?

@hoangphinguyen7837 3 года назад

just found out ur channel.....love it...love French food after watching Emily in Paris

@marcmichel9394 5 лет назад

Merci cher monsieur je vais essayer très bientôt 😉

@arjunsharma8816 5 лет назад

Awesome chef

@Dutuletz 5 лет назад

excellent thank you

@mindrules1566 2 года назад

My favorite chef ♥️

@Letters-from-carmen 5 лет назад

I love making duck confit!! I typically cook it sous vide at 176 degrees for 8 hours! I can’t mess it up! I’ll have to try it on the stove!

@nigel8499 5 лет назад

Excellent idea.

@sitiesito715 5 лет назад

Yes I was wondering whether sous vide might be more fool proof. Would love a summary of your recipe!

@Letters-from-carmen 5 лет назад

sitiesito sure! I put 1 duck leg with 2 tablespoons of duck fat into a freezer ziplock bag with only salt. I cook it at 176 degrees for 8 hours. Once it’s done, I carefully remove it and let it rest On a plate. I take the drippings and fat and make an orange sauce with it!

@Letters-from-carmen 5 лет назад

sitiesito and then sear the outside when I’m ready to eat it.

@horsenuts1831 5 лет назад

@@sitiesito715 Sous Vide is more foolproof it not 'fermier'. It also uses far less duck fat and with the correct treatment can go into the freezer quite quickly (remember the ice bath). Pork belly also lends itself to confit and it a lot cheaper.

@mikegehre570 5 лет назад

Looks amazing and probably tastes the same. I like a side dish of salad too with heavy dishes. It balances things out

@ZeldaZonk-zt8fr 4 года назад

Salad is compulsory with these duck legs... 😉

@AA-mc5il 4 года назад

brilliant!!! im learning culinary in danon(thats a school in israel) so i gotta try this

@mindrules1566 4 года назад

Love this channel bro

@lolaparadis5465 5 лет назад

Excellent! 👍

@FrenchCookingAcademy 5 лет назад

😋👨‍🍳

@ello7222 5 лет назад

It sounds like a perfekt recipe for a Crockpot.

@sweetvioletstar 4 года назад

That sounds interesting!

@gerardbonner6464 3 года назад

Why are Americans so fascinated with crockpot meals? Get your hands dirty and put some effort into your meal.

@wirrest 5 лет назад

Great video, as always. But I like to mention that you can store these things for MONTHS in the fridge. This preparation is at heart a method of preserving meat. Making it tender is just a side benefit. Confire means "to preserve" in english.

@suziedepingu 4 года назад

Think I might try this recipe using the bon appetite easy method! 🤣

@bathiya008 2 года назад

Keep up the good work chef

@vizzini2510 Год назад

I have watched dozens of videos on Duck Confit, and it is interesting how many variations and conflicting advice can be found for a "classic" dish. Helen Rennie shows a fantastic hack to flatten the leg, so ALL of the skin makes contact with the skillet to become crispy. There is nothing better than crispy duck skin, and nothing worse than flabby duck skin. Helen's flattening technique also makes it easy to remove the thigh bone, tendons, and blood vessels, so the end product is 100% edible (except the leg bone).

@user-wp8te3eb9y 3 месяца назад

Just discovered your channel, thank you I just subscribed

@jakelinesantos1655 Месяц назад

Obrigado chefe pela receitas

@1sunstyle 4 года назад

Duck is one of the best things. It is true that many cultures understand this.

@AnitaLucius1 2 года назад

You made the explanation very clear and simple, thank you. What do we do with the leftover duck fat? Can we store them in the fridge and use them again later to cook another batch of duck confit?

@TheHamadanners 5 лет назад

Lovely

@KakEstTakEst 5 лет назад

Hello !, great recipe, be sure to cook

@jonniemaemiddletonlotte6747 2 года назад

Just yummy. I will cook this and the lamb navarin too.

@MaZEEZaM 3 года назад

I had no idea that you pre salted the duck legs when making Confit Duck. Thanks for another great recipe.

@nghnino 5 лет назад

Delicious

@22304abc 2 года назад

I like duck confit with juniper. Haven't made in a while so it's time to buy the ingredients.

@jer6162 4 года назад

1:18 in morning can't sleep got hooked on this channel

@chefpetey 4 года назад

Awesome video

@roberthanlen6036 5 лет назад

Superb.

@stephenrichards5386 4 года назад

I will try your method although I have already started for tomorrow's dejeuner so not enough time to cure them.

@inokungfu68 2 года назад

one of my favorite dishes. made it once and turned out great. i did use a knife to poke the skins all around to help render the fat out for a crispier skin. i confited both duck legs and chicken quarters. of course the duck was better but that chicken was pretty damn tasty too. this looked like it turned out great. the hardest part is getting real duck (or goose) fat and nothing else. great video.

@NatasjavanDijknah 5 лет назад

I love duck

@dwaynewladyka577 5 лет назад

Me too.

@FrenchCookingAcademy 5 лет назад

🙂

@MsJavaWolf 4 года назад

It's so much better than chicken, there is no comparison.

@mariooliveira5360 5 лет назад

I like your explanations and your diction; as a french, your english is very rich and objective. Congrats!

@ajmwa79 5 лет назад

great video

@alexanderlange6670 3 года назад

"... a glass of wine ... and you are done :)" ... i like the recipe much, time and low temperature are good cooks

@deejay1068 5 лет назад

Do you have any good cornish hen recipes? I am planning on making some for Christmas dinner along with other dishes. Would love to see one of your recipes.

@gulfrelay2249 5 лет назад

Cornish hen = chicken, just a smallish one. use chicken recipe.

@MrMase12 5 лет назад

That's a lot of duck fat. Looks delicious. I'll try this for new years for sure.

@kovbokov 5 лет назад

Great video, I love duck confit so much, thank you! :) How many times would you re-use that duckfat, if you would keep it in the freezer afterwards?

@extender21 5 лет назад

kovbokov: Keeping it in the freezer, you can use it for years, if not forever. I have had mine for approx. 5 or 6 years now. Over time, you will find a brown liquid at the bottom of the pot, which is gelatinous duck juice which came out during the cooking process. This is very good, you can use it if you want to make a chicken or duck stock or broth.

@kovbokov 5 лет назад

@@extender21 thank you! I actually have about 1,5 litres of duckfat in my freezer since years, but i only used it 2 or 3 times. I was wondering how frequently i could use it, but that seems to be no problem, yay!

@extender21 5 лет назад

@@kovbokov Just let it melt and smell it. If it doesn't have a "bad" smell, it's ok.

@gregdubya1993 3 года назад

I like to strain mine as often as possible then refreeze it.

@jmtrogneux 3 года назад

I did it sous vide . Without salaisons. It took me 36h but was amazing

@danf8047 4 года назад

delicieux!

@ralphdavis9670 3 года назад

I love this guy, but I saw a sous vide demo of duck confit that will finally give me a use the devise.

@Duschbag 3 года назад

I REALLY wish I hadn't run across this recipe again... Only because I have Duck Leg Quarters that are frozen Solid in my Deep Freezer downstairs and they would take too long to properly thaw before I could begin this Epic Process. Oh well... there's always next weekend. Thank you so much for your specific instructions to help me get to the delicious end result.