Thank You for sharing this great recipe. I am use to eating Chineese peking tea duck wich is awsome growing up in the San Francisco Bay. I will try this out soon.
Gotta love confit de canard. But I thought it was traditionally served with pommes sardelaises (potato fried in the duck fat, usually with persil, and sometimes with garlic)..? In France today it is almost always served like that, at least in the inexpensive restos where I eat, though the potato is too often just fries nowadays.
it looks very yummy.Since I have a hearing problem could you please let me know how long you cook the duck in foil and at what temperature? Also, what kind of souce did you made in part 2? Many thanks for your answer. I am definitely will try this recipe.
looks a lot easier than traditional confit, can't wait to try it! why so many wraps of foil? i braise ribs in the oven with a single layer of tightly sealed aluminum foil. don't see why three layers?? thanks for not using plastic wrap like you did with the pork confit!
i use lots of foil to keep all that fat from leaking out and a single layer wouldnt do it. Plus I want wrapped very tight and also for a bit more uniform heat tranfer. It msut cook in its own juices with no air pockets.
Hi there,I came looking for a simple sauce and found one thank you
tiedupsmurf 4 months ago
Thank You for sharing this great recipe. I am use to eating Chineese peking tea duck wich is awsome growing up in the San Francisco Bay. I will try this out soon.
maureen71 3 years ago
Gotta love confit de canard. But I thought it was traditionally served with pommes sardelaises (potato fried in the duck fat, usually with persil, and sometimes with garlic)..? In France today it is almost always served like that, at least in the inexpensive restos where I eat, though the potato is too often just fries nowadays.
dojohansen123 3 years ago
only one critique, i wouldnt use water, i hate using water cuz it adds no flavor, i say stock is better
bludika 4 years ago
it looks very yummy.Since I have a hearing problem could you please let me know how long you cook the duck in foil and at what temperature? Also, what kind of souce did you made in part 2? Many thanks for your answer. I am definitely will try this recipe.
sapphireUK 4 years ago
225F for 270 minutes.
cheechoo1848 3 years ago
If you want, you can look at all the recipes on his blog. I'm pretty sure he's got everything on there. Just wanted to help.
dazigg 2 years ago
can you use the same method with duck breast?
adpham 4 years ago
same sauce yes, but breast should be cooked medium and still pink.
foodwishes 4 years ago
any good instructions to get a medium rare and crispy duck breast? :)
adpham 4 years ago
just cook it like a steak. High heat. Depends on size,pan, etc. so I can't give specific help...it's a feel thing.
foodwishes 4 years ago
@foodwishes
for the breast make sure you render the fat down and that will crisp the skin and help build the sauce
irishmerit 1 year ago
looks a lot easier than traditional confit, can't wait to try it! why so many wraps of foil? i braise ribs in the oven with a single layer of tightly sealed aluminum foil. don't see why three layers?? thanks for not using plastic wrap like you did with the pork confit!
rhettnyedotorg 4 years ago
i use lots of foil to keep all that fat from leaking out and a single layer wouldnt do it. Plus I want wrapped very tight and also for a bit more uniform heat tranfer. It msut cook in its own juices with no air pockets.
foodwishes 4 years ago
that kicks ass. thanks chef!
rhettnyedotorg 4 years ago