It looks beautiful but you never gave the temperature (most folks don’t have a wood-burning oven) nor the cooking time both of which are key elements to the process.
Usually you want to keep something like this in poaching range, around 160-180F. IMHO, what was demonstrated here was too high for what is normally considered confit, but I'm sure things vary regionally. Hope this helps 6 months later lol
I like the video, but you are advertising to an audience that likely does not own a wood-burning dome oven. I mean, maybe a small percentage of us do, and I happen to be one of those, but it doesn’t make any sense to focus on those details unless your channel is based on dome oven cooking with real wood. Just a bit of feedback.
