I watched this video six years ago and I still make my duck legs using your recipe. It's the best way to make them. The only thing I do differently is skip the salt dry brine and opt for poking lots and lots of holes in the skins. Takes less time that way.
Why is everybody on youtube so vile to each other? There are so many negative comments below, for something as innocent as a lady making a not-for-profit video about how she cooks duck. What happened to manners?
A great and very informative video! Liked the touch at the start where you explained how you got this recipe. Will definitely give this a go and definitely save the duck fat just like you suggest. Thanks very much.
@djpapoonie Yes, there are many ways to cook duck - this was recommended to me by a French farmer in the Dordogne and I love it. I think I ate confit (and foi gras) nearly every day I was in the Perigord.
Glad you like the recipe. It's my understanding that duck fat is similar to olive oil and better than butter - but, it is still not exactly a health food. Sure is good to fry potatoes in!
It's a combo of work and pleasure (of course, work for me is a pleasure) in the South of France, mostly along the Cote D'Azur. We'll be filming Life in a Dream Villa, Some travel videos and a few Chow Times. And, hey, Thai Green Curry ain't a bad fill-in!
Wow, that's tough! Herbs du Provence is a combination of a lot of herbs like rosemary, thyme, basil, lavender..but I think if I were you, I'd buy those two things online. I can't imagine this recipe without cloves!
'Really have a nice Nexgrill that enjoys duck in 2.5 hours @ 325 steady and 6-9 mins to crisp up under some marmalade. Always bone side down and a pan beneath until the crisping in advance of serving (a day or two should not exceed). Using a toaster oven grate over a cake pan I.E. Also I'd offer to never forget to prepare the gravy some days before any tedious platings like; receptions, upon bdays, bris, I'm Not a Daddy parties, etc. Q. Is it all about the tasty fat we miss in most of our poultry?
From What I know u r a a good creator( in French we say Creatif) that's your own duck confit, U do Not cook the duck in any spices or herbs or anything except the fat oil. you marinate it with all that then you wipe everything off. also not recommended to wash it off.
I cooked my duck legs a few days ago using your recipe as a guideline. I seasoned the legs with sea salt and Kirkland's organic no-salt seasoning before leaving them in the fridge for 2 days. As I was running out of time, I baked them in the oven uncovered at 160 degree celsius for only 1.5hrs. The result was good except that the meat wasn't falling off the bone. Next time I will bake for 2hrs instead.
Ahhhh! Don't toss out the duck fat! Save it! Put it in the freezer or something and render it later to fry potatoes or give it an appreciative friend or neighbor. People go out of their way and pay money for rendered duck fat at markets. Thanks and "like" for the recipe anyhow. I'll try it.
Nice recipe but you are very wrong when you say that duck fat isn't very good for you. Duck fat is not only superior to butter it has greater health benefits than olive oil. Do your research before you mislead people.
Cooking any meat or fish, with any herbs or strong spices, surely will lose the flavour of what your cooking, such as putting expensive prawns in curry, you lose the taste of prawn. l know it's suppose to complement the food but to my thinking you just lose it..uk
kuto66 2 days salting is a preservation method, it draws the moisture out of the meat. Normally the duck is made into confit after that by cooking it in fat and allowing it to cool it it. It will keep in the fridge for 6 months after that. Its a very common technique. Incidentally the bacon you buy in supermarkets or a butchers is pork that has been salted and sugared and left for a week.
Quick question, do u try to THINK b4 speaking??? If u weren't so busy being RUDE to others and knew how to cook, you'd know that SALT also serves as a NATURAL PRESERVATIVE, so as far as your "meat rotting theory," you can kindly take IT back from where u got your manners.... Or lack there of.
I watched this video six years ago and I still make my duck legs using your recipe. It's the best way to make them. The only thing I do differently is skip the salt dry brine and opt for poking lots and lots of holes in the skins. Takes less time that way.
Good to hear! Thanks for writing..
I absolutely love this recipe. Tried to prepare duck legs for the first time and they turned out perfect. Thank you Robin!
And, of course, I learned how to do it from a farmer in Southwestern France.
It looks so good and yummy;) I like your kitchen too, it is clean and tidy:) Everybody must be enjoyed to taste directly what you cook
Why is everybody on youtube so vile to each other? There are so many negative comments below, for something as innocent as a lady making a not-for-profit video about how she cooks duck. What happened to manners?
Richard Keating Sometimes I think the world is a little upside down. Thanks for writing..
Congrats, Robin. Very clear, homey environment and perfect pace for explanations. I'll definitely try this one out. Keep posting please!
I can’t wait to try this. Thanks for sharing. Loved France!
We love France, too! This is about the only way I ever make them.
You are so gracious to reply to that stupid comment. I'm going to try this dish next time I come across duck at my store or the farmer's market.
thanks for this ... just discovered your channel ... love the straight forward way you explained this recipe ... well done !
Thanks Bruce. You've inspired me to make this this week - haven't had it in awhile.
A great and very informative video! Liked the touch at the start where you explained how you got this recipe. Will definitely give this a go and definitely save the duck fat just like you suggest. Thanks very much.
I learn so much about food from travel!
Thank you for posting this, @RobinBenzle,,,nice video. Bon apetite
So good! We just made them last week (takes me right back to The Dordogne).
you're awesome. I'm currently slow cookin' duck legs, hope I make your recipe one day. love the music on your vid as well, i have that cd :))
+Quantumme Thanks for your kind words! We are getting ready to celebrate our 500th Chow Time show. Enjoy your duck!
Thank you for sharing
love u bby and your duck leggs. i have been cooking it several times and enjoyed it. thank you
Thanks! I get cravings for this!
The most welcome, Nice to see you and thank you for your video
@antuerius True (although too much of any fat is not good). I think it's perfect for frying potatoes in..
Thanks for the tips and not skimping on the pepper and herbs, looks great! And as for boxersw, I think he's on the duck council.
@djpapoonie Yes, there are many ways to cook duck - this was recommended to me by a French farmer in the Dordogne and I love it. I think I ate confit (and foi gras) nearly every day I was in the Perigord.
Glad you like the recipe. It's my understanding that duck fat is similar to olive oil and better than butter - but, it is still not exactly a health food. Sure is good to fry potatoes in!
So glad to hear you like my duck recipe! We'll see about Pinterest - I need to keep all my shows copyrighted! -R.
Very nice channel. Keep the uploads coming, I'm hooked.
Although I've been duck hunting (that was another Chow Time episode), I bought these at our local farmer's market.
Thank you. It's a little background music from the old French song, 'Fibre de Verre'.
-Robin
what is the purpose of salting and refrigerating for two days?
Thanks a million! Appreciate the subscription, too! -Robin
easy and simple. I'm gonna try it..thank you.
+mee lango I get cravings for this! Enjoy!
Duck has a lot of fat under the skin, so the salt not only brines the bird, but it helps draw out the fat to make it crispy.
It's a combo of work and pleasure (of course, work for me is a pleasure) in the South of France, mostly along the Cote D'Azur. We'll be filming Life in a Dream Villa, Some travel videos and a few Chow Times. And, hey, Thai Green Curry ain't a bad fill-in!
Hello, nice video! Question (curious): the round clay plate you served the duck legs in, is it Portuguese? ;-) Thanks!
Yes, from Northern Portugal!
Robin, what substitute rub do you suggest since I cant find ground cloves or that French mix that u use? thx , new sub here!
Wow, that's tough! Herbs du Provence is a combination of a lot of herbs like rosemary, thyme, basil, lavender..but I think if I were you, I'd buy those two things online. I can't imagine this recipe without cloves!
@redrevo You're welcome (I think the cloves make it)..
Thanks for the feedback. We film regularly!
can you tell me where to buy the French seasoning? what's the packing looks like? I have been a hard time finding it.
I'm not sure where you live, but Herbs du Provence are available at grocery stores all over the U.S.
Great video. Thanks for sharing!
Nate Wilkes My pleasure.
They're available at most grocery stores in the U.S. Enjoy the duck!
Enjoy! I'm making it for a party this weekend..
What kind of herb again?
Herbs de Provence (and ground cloves).
@@RobinBenzle thank you very much.
Love 'em!
Hi London! (love your name). I'm excited to be filming in France later this year. Keep an eye out..
If it drew out any fat, then there would be fat at the bottom of the pan in which it was marinating. So it only draws out moisture.
Thanks so much! Hope you try the duck.
How about Now ?
Yes, you could do a whole duck the same way - and the Burgundy is in a glass in my hand.
Thank you for sharing this style of cooking Duck. I agree with the 2 days of salt but you lost me at the herb de provence.
I love herbs de Provence! And the cloves!
What a darn shame you can't buy duck where you are! Patty is not happy about that.
Sacre bleu a croissant with a duck leg!
'Really have a nice Nexgrill that enjoys duck in 2.5 hours @ 325 steady and 6-9 mins to crisp up under some marmalade.
Always bone side down and a pan beneath until the crisping in advance of serving (a day or two should not exceed).
Using a toaster oven grate over a cake pan I.E.
Also I'd offer to never forget to prepare the gravy some days before any tedious platings like; receptions, upon bdays, bris, I'm Not a Daddy parties, etc.
Q. Is it all about the tasty fat we miss in most of our poultry?
From What I know u r a a good creator( in French we say Creatif) that's your own duck confit, U do Not cook the duck in any spices or herbs or anything except the fat oil. you marinate it with all that then you wipe everything off. also not recommended to wash it off.
Thanks for sharing.
My pleasure!
I cooked my duck legs a few days ago using your recipe as a guideline.
I seasoned the legs with sea salt and Kirkland's organic no-salt seasoning before leaving them in the fridge for 2 days.
As I was running out of time, I baked them in the oven uncovered at 160 degree celsius for only 1.5hrs. The result was good except that the meat wasn't falling off the bone. Next time I will bake for 2hrs instead.
That should do it!
Of course. I'll just let my husband know...
Ahhhh! Don't toss out the duck fat! Save it! Put it in the freezer or something and render it later to fry potatoes or give it an appreciative friend or neighbor. People go out of their way and pay money for rendered duck fat at markets. Thanks and "like" for the recipe anyhow. I'll try it.
You are entirely correct! I now treat it like gold and even give it as gifts.
Heck no! Everything I do is easy. Enjoy the duck..
I paid yesterday $28 for a 5 pounds duck here in Los Angeles...
In the future you might be paying $12 for two legs.
Signed today August 22nd, 2017.
Get back to your Delorean, Marty, er Claire.
It's not burnt - you're seeing the cloves on the crust.
Well I could say mine don't cost me a thing, then I realize they cost me more than they cost you since I raise them.
Very Nice :-)
Good Lord! You may as well buy lobster.
great stuff thanks >)
+Hed Du rien.
❤️🙏
Where are the Duck legs from ,or did you have to kill it yourself?
I cost $20 for a duck where I live. Damn expensive
Wow. They're about $7 here in Ohio..
Oh I would love to cook some duck today, google recipe
- And put it into the fridge for TWO DAYS
FFS....
You're a great cook and a nice lady - I would marry you tomorrow. That's of course if you want to. Lol
Sorry but as afraid as I was for the legs going into the oven ,they looked even scarier coming out. Please don't blame the french for this recipe.
Nope, that's the cloves.
@Energonorama LOL
you mean burnt style?
Nice recipe but you are very wrong when you say that duck fat isn't very good for you. Duck fat is not only superior to butter it has greater health benefits than olive oil. Do your research before you mislead people.
All wrong. Also what did she do with that duck fat she trimmed off at the start!?!?!
Always a hit when I serve it. And you always save duck fat..
🤮
Cooking any meat or fish, with any herbs or strong spices, surely will lose the flavour of what your cooking, such as putting expensive prawns in curry, you lose the taste of prawn. l know it's suppose to complement the food but to my thinking you just lose it..uk
I know what you mean, but these are DELICIOUS!
lady, the french dont burn the damn duck skin! Its suppose to be golden brown...! Not Black as night!
Refrigerate it for two days so the meat gets rotten, then burn the shit out of them. Serve.
kuto66 It's not burnt - those are the spices. I dare you to try it - it's fantastic.
kuto66 2 days salting is a preservation method, it draws the moisture out of the meat. Normally the duck is made into confit after that by cooking it in fat and allowing it to cool it it. It will keep in the fridge for 6 months after that. Its a very common technique. Incidentally the bacon you buy in supermarkets or a butchers is pork that has been salted and sugared and left for a week.
Yours is an argument of self incredulity.
lmfao bhabhabha
Quick question, do u try to THINK b4 speaking??? If u weren't so busy being RUDE to others and knew how to cook, you'd know that SALT also serves as a NATURAL PRESERVATIVE, so as far as your "meat rotting theory," you can kindly take IT back from where u got your manners.... Or lack there of.