Duck Confit – Bruno Albouze

Duck confit ''confit de canard'' is claimed by the people of Gascony, French Gascogne, historical and cultural region encompassing the southwestern French départements of Landes, Gers, and Hautes-Pyrénées. Duck confit is a versatile dish; it brings cassoulet to the next level...

Note that this recipe has been completely reviewed and upgraded. It is now, available on my Top 20 French Bistro Dishes Course:

[ricardodepaula]

I did this recipe yesterday. It was FANTASTIC! 36 hours later I had the best duck of my life! Thanks

[mjremy]

Lovely! You can cook way ahead of time and serve at a moment's notice. I can imagine serving this at a campground with a nice wine and rosti potatoes, small salad. Yum, yum!! There is something exotic about having cordon bleu cooking on a white tablecloth in the middle of the forest or beach camp site.

[cristobal]

I cooked this several months ago and stored it, covered in fat, in my fridge for a month in mason jars before eating. Holy Crap! This dish is SO, SO RICH but VERY VERY GOOD. I served it with herb sweet potato cakes made with a 50/50 mix of mashed sweet potatoes and pate choux. Planning on including that in Thanksgiving this year.

[LatynaH]

Merci. J'ai déjà fait cette recette 3 fois et le confit est sublime. Ça me rappelle mon adolescence, j'ai fait le collège et le lycée à Pau, la Gascogne 😍😍🇫🇷🇫🇷

[squange]

I always wanted to know how to make the "real deal" duck confit. I've eaten it many times and loved it. So, thanks Bruno.

[suggarachel]

MY MOUTH IS i love watching the way your food is prepared i just need to find this stuff so i can experiment and eat it,

[jpmt]

Listen here!! I had this yesterday with mashed cauliflower(similar to mashed potatoes, but cauliflower instead) it was at a French restaurant in upper Manhattan nyc. Oh, my, goodness! It was freakin incredible. Never had escargot b4 either and it was incredible as well along with some French bread to dip in the sauce. If any of you are ever in nyc you've got to try this place. It's called Harlem Mason on 127th street St. Nicholas Avenue. Even the atmosphere of the place is comfortable.

[sunnydee]

My company hired a French cook for me while I was sent to work/live in Madagascar for a month. This became one of my favorite and most requested dish 🦆 That man always brightened my days there 🍽 😋 💜 My translators introduced me to Trevor Noah’s standup and my driver took me to the most beautiful places. This video just brought me back to one of my happy places. Food can do that 💕

[nancyrahif]

You're not a chef Bruno, , you're an artist!

[aahkaa]

Wow! i can open a restaurant with this recipe!

[chefmike]

Way to go Bruno! Duck Confit demystified. Greetings from Chico California. Blessings ChefMike

[iLoveTurtlesHaha]

I love his cheesy intros and outtros. So cute. XD

[Vipton__]

This is such a detailed recipe! I'm going to try and make it this Christmas!

[simpleliving]

Hallelujah the food gods have answered my prayers for a gourmet food channel!!!

[plutardmustard]

This is the original way to make duck confit 👍

[HKSaimuimui]

I would get the duck legs at supermarket but duno what breed, anyhow, will definitely try this recipes. Mouthwatering!

[EZGlutenFree]

Oh Wow Bruno.  You have certainly demystified confit.
You have also made me very hungry.

[kostassiozos]

Reminds me how my grandpa used to preserve cooked or raw pork inside lard without any electric refrigeration or freezing for more than 6months.
I don't know about duck's fat but lard is consindered much healthier that butter.

[johnacs]

This is my second time making duck confit using this recipe it was delicious the first time thanks you Bruno

[vickivela]

It's a delight to watch your videos I salivate rivers. Bravo master.