Duck Confit Part 1 Prep and Roast

Duck Confit is one of the World's great culinary experiences. "Confit" is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin.

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Entertainment

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• duck
• confit
• cook
• chef
• food
• recipe
• cooking
• menu
• sex

[kurtozan251]

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.

[sillywabbit0]

I made this - it was delicious. I'm planning to make this again for christmas! Thank you!!

[USNCorpsman]

I meant that when you chill it in the firdge

[USNCorpsman]

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

[larsbullock]

@buddybuddyemz Live by your words, Buddy..Don't come here to preach.

[korinakeri]

i think u can use those 3 sheats of foil more then one time

[USNCorpsman]

@jchnmartin you can recycle aluminum foil lol...

[MrDanubeboy]

this is just wroong!! yak

[poedo4ever]

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]

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 !