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

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don't be daunted when making this classic dish; Paul shows you how easy it can be. Get the recipe - http://www.gourmet.com/recipes/2000s/2008/09/confitduck

Category:

Howto & Style

Tags:

• Food
• Cooking
• Test
• Kitchen
• Gourmet
• Magazine
• Baking
• Culinary
• Ruth
• Reichl

[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.

[snorkyluzor]

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

...what?

[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.

[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.

[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]

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

[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...

[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.