He is Kidding ! I do an excellent confit, starting with the whole duck. When it's time to slow cook,you need a baking dish,ONE sheet of Good Foil ,a cartouche', and two tubs of duck fat.
I just had to watch this video,after all the kerfuffle I read about Foil and Landfill, I had so see how anybody could use 12 feet of foil on any dish !
don't come here to preach buddy, you don't even know anything about recycling. The reason you shouldn't waste aluminum foil is because of the amount of energy used to create aluminum foil, not the amount of space it takes up in a landfill, as you can see aluminum foil doesn't take up much space when crumpled up.
What a shameful waste of aluminum foil!! Almost 12 feet was used for this recipe, HEAVY DUTY, I might add!!! You'd achieve the same result, "oven poached duck legs" by making a tight seal with one layer of aluminum foil. Four layers of heavy duty not only overkill, but IT'S CRIMINAL WASTE!! All that extra aluminum foil taking up space in a landfill for 200 years.
NO, I WON'T KEEP IT TOO MYSELF!! If I see someone showing the world how to create more waste than necessary, I WILL state my opinion. And by the way, this isn't how Duck Confit is traditionally made, as no Aluminum foil is used. Of Course, a moron such as yourself wouldn't know this.
@larsbullock It's none of your business how I prepare my food. A very few people cares about what you think about the environment. The alternative is using a lot of duck fat, with is probably no less environmentally friendly than tin foil.
@ChallengeDorK Your right! It is none of my business how an idiot such as yourself prepares his food. If you want to create a lot of extra waste in the process, that's your prerogative. How many people have you surveyed to determine that "very few people CARES" about what i think about the environment?
ChallengeDK and the author of this video must be in a hurry to bury our planet in trash. That's way too much waste. You'd achieve the same result by tightly sealing the legs "en papillote" with a single sheet of parchment paper or aluminum foil. 12 feet of Heavy Duty aluminum foil is a ridiculous amount of waste!!
This is not duck confit, this is "baked" duck with garlic and thyme. Everything looked right up until the wrapping in foil and baking. Duck confit gets cured for 2-3 days in the fridge, weighted. Next you rinse the cure off and pat dry. Then simmer oh so slowly completely submerged in duck fat for about three hours until it nearly falls off the bone. Then it gets stored in that fat until use.
He does say it isn't traditional duck confit. But if it taste the same then i daresay it's an improvement over an antiquated process. That said, I reserve judgement until I've sampled his version.
So I cured my duck but didn't have enough duck fat to cover it. Can I use this method with my cured duck? Adjusting for salt of course.
kurtozan251 2 weeks ago
I made this - it was delicious. I'm planning to make this again for christmas! Thank you!!
sillywabbit0 1 year ago
I meant that when you chill it in the firdge
USNCorpsman 1 year ago
question, can you not simply use a large ziplock bag if youre only using 4 ducklegs? my dad owns a taqueria and he's got some big ziploc bags
USNCorpsman 1 year ago
i think u can use those 3 sheats of foil more then one time
korinakeri 1 year ago
this is just wroong!! yak
MrDanubeboy 1 year ago
He is Kidding ! I do an excellent confit, starting with the whole duck. When it's time to slow cook,you need a baking dish,ONE sheet of Good Foil ,a cartouche', and two tubs of duck fat.
poedo4ever 1 year ago
I just had to watch this video,after all the kerfuffle I read about Foil and Landfill, I had so see how anybody could use 12 feet of foil on any dish !
poedo4ever 1 year ago
don't come here to preach buddy, you don't even know anything about recycling. The reason you shouldn't waste aluminum foil is because of the amount of energy used to create aluminum foil, not the amount of space it takes up in a landfill, as you can see aluminum foil doesn't take up much space when crumpled up.
buddybuddyemz 1 year ago
@buddybuddyemz Live by your words, Buddy..Don't come here to preach.
larsbullock 1 year ago
Comment removed
larsbullock 2 years ago
What a shameful waste of aluminum foil!! Almost 12 feet was used for this recipe, HEAVY DUTY, I might add!!! You'd achieve the same result, "oven poached duck legs" by making a tight seal with one layer of aluminum foil. Four layers of heavy duty not only overkill, but IT'S CRIMINAL WASTE!! All that extra aluminum foil taking up space in a landfill for 200 years.
larsbullock 2 years ago
This comment has received too many negative votes show
@larsbullock Keep your environmental crap to yourself. If you don't like it, don't make Duck Confit (not that I think you would ever be able to).
ChallengeDK 2 years ago
NO, I WON'T KEEP IT TOO MYSELF!! If I see someone showing the world how to create more waste than necessary, I WILL state my opinion. And by the way, this isn't how Duck Confit is traditionally made, as no Aluminum foil is used. Of Course, a moron such as yourself wouldn't know this.
larsbullock 2 years ago
@larsbullock It's none of your business how I prepare my food. A very few people cares about what you think about the environment. The alternative is using a lot of duck fat, with is probably no less environmentally friendly than tin foil.
ChallengeDK 2 years ago
@ChallengeDorK Your right! It is none of my business how an idiot such as yourself prepares his food. If you want to create a lot of extra waste in the process, that's your prerogative. How many people have you surveyed to determine that "very few people CARES" about what i think about the environment?
larsbullock 2 years ago
ChallengeDK and the author of this video must be in a hurry to bury our planet in trash. That's way too much waste. You'd achieve the same result by tightly sealing the legs "en papillote" with a single sheet of parchment paper or aluminum foil. 12 feet of Heavy Duty aluminum foil is a ridiculous amount of waste!!
jchnmartin 2 years ago 2
@jchnmartin you can recycle aluminum foil lol...
USNCorpsman 1 year ago
Thank you for this video. It was very helpful, I do plan to cook my duck legs in the duck fat though.
daisytg1 2 years ago
It tried this, and loved what resulted. Confit or confaux, it makes for a great dish.
LukeBogue 2 years ago
heavy duty.... h e a v y d u t y !
dick
foxteldyl 2 years ago
If you wanna see a crazy duck dish check out : Ducks part 1 and 2.
Carzy ass shit!
kaonieoh 3 years ago
baked duck asshole
elways77 3 years ago
Can this be done with parakeet? He-ll-o
maureen71 3 years ago
This is not duck confit, this is "baked" duck with garlic and thyme. Everything looked right up until the wrapping in foil and baking. Duck confit gets cured for 2-3 days in the fridge, weighted. Next you rinse the cure off and pat dry. Then simmer oh so slowly completely submerged in duck fat for about three hours until it nearly falls off the bone. Then it gets stored in that fat until use.
RandMan14 3 years ago
He does say it isn't traditional duck confit. But if it taste the same then i daresay it's an improvement over an antiquated process. That said, I reserve judgement until I've sampled his version.
practicing 2 years ago
This comment has received too many negative votes show
Kosher fucking salt! fuck this video!
SXM0 3 years ago
isnt duck confit supposed to be baked slowly in a tray with loadsa duck fat and herbs etc??? not wrapped up
nathanyyyy 3 years ago
lol ducksaw puzzle
SorthNarolina 3 years ago
can this be done with chicken?
DanielAnchondo 3 years ago
chicken prob doesn't have the fat to do it, its quite lean
SorthNarolina 3 years ago 2
if i use chicken leg quarters will it be anything like duck confit?
DanielAnchondo 3 years ago
can this be done with wild duck?
foxbow15 4 years ago
Once you've killed it, plucked it and cut off the leg parts, yes.
wdeboer0 3 years ago
thanks bud for this,,i know how to do this but i always like 2 revise and stay on top of culinary things
amaximc 4 years ago 2