The Test Kitchen: The Technique for Duck Confit - Gourmet Magazine

[roberts459]

For those who want to know duck fat is actually better then most animal fats here is a break down based on 1 whole cup of fat (not that you would eat that in a serving) Total fat 205 grams, saturated fat 68.1 grams, monounsaturated fat 101 grams, polyunsaturated fat 26.4 grams, total omega-3 fatty acids 2050 milligrams, Total omega-6 fatty acids 24,598 milligrams. So it's safe to say it's not as healthy as olive oil but better then butter.

[LTCimbulletproof]

glides right in and out. and i thought these dirty terms only came from baking =)

[wildshotsintheair]

up too three mnths, in the duck fat....awsome.. it gets better and better with age..amazing...

[snorkyluzor]

"what i love about duck confit, is that it's like taking the ugly sister and turning her into a beautiful swan."

...what?

[jizzchief]

It's not just a dry mainade, it's a curing mixture as well. Food editor / stylist should probably mention that.

[Etpwnhome]

I had this amazing dish in Paris and I've been craving it miserably ever since.

[IrishGuy1970]

Very Nice Chef!. Is there any substitute for duck fat which could be used to produce decent results for this dish? Also does it matter that when you were cooking the duck that the pan was not covered? Thanks in advance and for sharing your great video.

[Anguis79]

Very nice, thank you!

[Orion6699]

Holy smokes... I am sure this is delicious, but I also assume they invented this long before the idea of saturated fat being bad. I suppose one leg wouldn't be too bad tho..

[eldruidacosmico]

@Orion6699 I'm not really sure if it's true, but I read in a french cook book that the duck fat is actually monoinsaturated like Olive oil. It doesn't make sence to me but if it's true I'd love to try that duck confit though :)

[madass888]

@Orion6699

Saturated isn't bad. The french eat more saturated fat while they have lower heart disease than Americans. The cause is sugar. How does it come that heart disease and obesity is rising while hardly anyone nowadays eats real butter, goose fat and lard.

[FastJohnnyNardGard]

@madass888 You, uh, don't actually know what you're talking about do you?

[MrHonordeath]

@FastJohnnyNardGard that is quite true what he said, im sorry :/

[TheMagenta1981]

And what the hell is french four spice melt? I do not byu ready spice mixes, so can you specify ingridients, please?

[TheMagenta1981]

Most of the recipies for duck confit say, that you have to simmer it for 6 to 9 hours. I always simmer it for 3 hrs in 120 C and the meat is almost falling apart. If I would keep it in the oven for more then that, it would just fall to bits. Another thing is, that some people say, that you have to rinse off all spices like garlic or thyme prior to simmering, otherwise it will burn in the fat.

[TheMagenta1981]

......This is not true. Original French recipe says to put all of the spices and herbs back into duck fat before simmering. This is what I do, and after 3 or even 4 hours, garlic is just starting to develope this golden colour.

[nikkisparkles12]

@madass888 Its also portion size. Americans eat huge portions of unhealthy food, the French and most Europeans may eat fatty food, but their portion size is extremely small. An entree size in America is the size of most mains in France.

[fridogg]

wonderful dish but I like duck roasted better. I like duck breast better than the legs

[ayoopdog]

Hi there, you speak so fast :( and it would lovely if you insert text /subtitle on the video-missed herbs you used-the brown one-what is it? TY

[GershomTalua]

I get a hard on when I look at duck.

[TheKraustin]

what are the spices and ratios of the four spice blend?

[castorel]

@TheKraustin

1 tablespoon white pepper

Rounded 1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon grated nutmeg

mix, done!

[pastryqn]

In the last few years I have had duck confit in every restaurant that's offered it. Never again will I order duck breast, I don't care how reputable the restaurant. Duck confit is the duck to order and now I've found a recipe. Can't wait to find some duck fat in my neck of the woods and attempt this very detailed recipe. Yum.

[fishybishbash]

magnifeek