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

INGREDIENTS AND WRITTEN RECIPE:

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)

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Useful cookware for this recipe:

Pestle and mortar:

or spice grinder:

A medium size pan large enough so that it can accommodate the duck legs when laid flat:

A handy cooking thermometer;

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WRITTEN RECIPES ARE ON MY WEBSITE

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[alejandradeniss]

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!

[nigelkhan]

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

[danoch]

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

[Cremantus]

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.

[thomasczerpak]

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!!

[onemercilessming]

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.

[paullyon]

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

[rrrahu]

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!

[sunstyle]

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

[purshindarahluwalia]

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

[MGrace-]

Amazing, thank you for sharing. I've had this once, it was incredible and on my bucket list 😋

[janevt.]

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

[dgh]

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!

[pfaffman]

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

[stephenrichards]

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

[KimberlyGreen]

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

[cakujuo]

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.

[deejay]

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

[thejazzmonastery]

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

[Artzenflowers]

I think it’s beautiful in its simplicity.