How to Make Crispy Duck Confit

Duck Confit Pairing with Mer Soleil Reserve Pinot Noir 2017
#duckconfit#duckrecipes#confit#frenchrecipes#winepairing#wineanddinewithjeff#duckfat#ducklegrecipes

[Kaygee]

I love this duck recipe. The curing process really could be seen when you pulled the duck back out after the 24 hours! I thought you were going to cook it on your stove so you surprised me when you said you were going to pop it in the oven! Perfect way to cook it though. I understand that is the best way to control the temperature of the duck fat! I haven't had duck in many years! The last time I had duck was when I was in Paris France. But now that I'm watching this recipe, I may have to finally have duck once more! Ok, how do you know there is a cola taste in the wine! You never cease to amaze me with your wine breakdowns! It really does make me want to taste it just to see if I can taste any of the flavours you describe! :D Also how you crisp up the duck at the end will give it such great texture on the outside while locking in the juicy inner flavours! Seeing how it flaked up let me know this is a golden recipe for sure! Amazing work Jeff! Love this!

[ChefJamesMakinson]

*i love a good Duck Confit! duck is one of the most popular dishes in France! along with foie! excellent tips jeff! the duck looks full of flavor!*

[ABitefLife]

One of my all time favorites Jeff! You made this classic French dish not look so intimidating, which is a feat in itself! This looks as good as any fine dining restaurant where you get Duck Confit! Great tip about letting it cool in the duck fat before letting it rest. Oh yes the crispy skin is always the best part! And I don’t think you could have seared them more perfectly. Final presentation was stunning and oh so mouth watering! Well done My friend 👏👏🌟

[JoysKusina]

Your crispy duck confit recipe is unparalleled. One can never get enough of it.

[ivanavanderveen]

Very delicious sharing Jeff👍🎄❤️🎄Stay Healthy & Much Love🎄❤️🎄 Ivana

[BiteandChiu]

Fantastic duck confit and perfect meal on a cold evening. Beautiful colour and crispiness to the skin at the end. I agree with you, cook more than 4! They're so good.

[WhatsCookingAtMomsKitchen]

You never stop to amaze me with your recipes, Jeff :D And yes, there's nothing like fresh herbs infused in any of the dishes you prepare. And wow, the flaking of the duck legs in the end is an indication you really made it to crispy perfection! An amazing recipe once again, my dear! Bravo!

[BraCukEntertainment]

Dear friend i am here to honor this beautiful work that you do with a lot of dedication and love and heartfelt wish a lot of health peace and harmony with your family
Greeting from BALI

[michellescozyhome]

Hi, Jeff! Wow, this looks so delicious and sound amazing. Very interesting part of the process of letting it sit overnight in the salt and herb mixture you prepared.
The parchment paper surprised me. Great way to keep it all of that great flavor in. Good tip to let it rest for an hour in the duck fat. Once you fried it up the skin was a beautiful golden
brown. Fantastic share and recipe dear friend. You always do an amazing job. Happy Wednesday. Many blessings to you. Have a beautiful day.🥰❤️🎅🏻🤶🏻🎄🎄

[ellendelights]

I’ve haven’t had Duck in a long time, what a Beautiful Dish Jeff and looks mighty tasty!!!

[yesterkitchen]

Duck confit! I'm so excited! Thank you so much for showing how truly easy it is to make even though it's a lengthy process. Duck fat is pure Liquid Gold! I would immediately start making french fries! Thanks for such a great video Jeff! Have yourself a beautiful day! 🍸❤️

[Viewtoagrill]

I have never had duck before. This really does look delicious Jeff. Amazing technique!

[DomBill]

Hey Jeff, beautiful dish and I love how you have made the duck so juicy and succulent, then pan frying it to get the colour is fabulous! A great dish, absolutely love it. And the Pinot Noir looks great! ✌🏻😍😎

[Discoveringbandsbymichaelnagy]

I've actually never made duck myself but I've had it out at restaurants a bunch and I like it a lot and wow you have this recipe down to the science and I'll have to try this out!!

[SunnyHoliday]

I have never prepare duck before. Thank you for interesting recipe. The duck legs looks very delicious. 👍 Have a happy weekend.

[aboorortravels]

Very nice 👍 duck is very tricky to perfect 👌 but this very delicious yummy impressive thank you very much 👌👍👍

[Rubster]

Good morning Jeff. The preparation and the time it takes for the Duck Confit to cure. Already has me wanting to know how flavorful it would be. Then you you mentioned and showed the crispness 🤯. I definitely need to prepare this one day. I appreciate you and the subscriber that suggested this dish for you to share.

[FillFeelthetable]

Hello friend!! Your crispy duck confit recipe looks so delicious I'm even more hungry because I saw you in the evening! Thank you so much for always sharing delicious recipes! I'm learning so well Have a good day!!!!

[Aprilbakes_sg]

I admit, I only enjoyed eating this at the restaurant.. but you made it looks so easy.. awesome dish again Jeff. ❤️❤️❤️

[ParnellTheChef]

Hi, Jeff! Your crispy duck confit looks amazing. I have never herd of this cooking technique, so thanks for expanding my horizons.
I have never used tarragon, neither dry or fresh, so I will have to give it a try.
Wow, 24 hours in the refrigerator is a long time.
I will remember to not move the duck once it hits the pan while crisping up the skin.
I agree: save the fat. I am sure it would be great for just about anything, even coating the pan to make eggs! Thanks for sharing!