Duck Confit
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- Опубликовано: 14 май 2024
- Intensely flavourful duck leg confit with crispy skin and even browning, this is the perfect recipe for batch cooking. We show you a few tips and tricks to further enhance flavours and speed up the cooking process.
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Great video, looking forward to discovering more on your channel
One day, Chef Evan, you have to tell us about your journey as a Chef.
You're too kind to call me a chef. I am honestly a home cook who just really, really likes to cook. Thank you for your support! 😀
My favorite.
Evan did it again! Duck confit recipes were too complicated. Evan figured out how to do it perfectly and simpler, thank you! I will definitely make this next week. Can I freeze the duck confit? How much vegetable oil for 2 duck legs? How much salt did you use for 2 duck legs? Thank you again! Keep up the good work!
Thanks, Sue. Hope it turns out well. I normally store my duck confit in the oil I cooked it in. It can easily stay for a month in the fridge. I haven't tried freezing yet, but can't see any reason it wouldn't work. In terms of vegetable oil, I always try to use the smallest possible pot and add just enough to cover them. Because of the short marination time, you can afford to be very generous with your salt. I would say enough to form a thin layer around the leg. Because we will brush off the salt, don't worry about over-salting. (Sorry, I am very bad at measuring precise amount of ingredients. 😂)
@w2kitchen thank you very much for your response. This is very helpful!!! Keep up the good work. I am looking forward to future videos!
Looks so yummy as always! Loved the bit where the salt is enhanced by the thyme and sage.
Also does anyone always get a bit nervous when he wears a long-sleeved white shirt while frying something? The oil splatter is a pain to get rid of, on a white shirt.
Didn't think it through 200 videos ago and now I feel I am committed to it. 😂
Great video, as always, and I agree with your take on authenticity vs 'it works and tastes good'.
I wonder, if vegetable oil can can be used instead of duck fat, why do we rarely see confit of other meats? I guess chicken would probably dry out due to the low fat content in the meat itself?
From my limited research, it depends on how fat soluble the flavour compounds of the meat are. For example, beef flavours are extremely fat soluble, by slow beef in fat, the flavours would actually escape.
You're absolutely right about chicken. Even for the more forgiving legs, you don't want to bring them above 74°C (165.2°F), so confit doesn't really make much sense.
We have a duck breast confit experiment coming. Hopefully soon! Thank you for your comment. 😀
the new trend is saying seed oil is the absolute worst thing for you, Ive cooked duck, cut into pieces, in the oven at a low temperature and in a small pan with not too much extra space, it rendered enough fat to cover it, no need for vegetable oil, and was able to brown in a pan afterward with the rendered fat and came out pretty good.
I am not so good with trends, but if you're worried about seed oil, here is an interesting read from Harvard School of Public Health published around two years ago: www.hsph.harvard.edu/news/hsph-in-the-news/scientists-debunk-seed-oil-health-risks/
I like your recipe suggestion! 😀
@@w2kitchen I guess you can find some places saying its good, some saying it's bad, but I feel like it's bad, cause 100 years ago they didnt have these vegetable oils and didnt have so much heart diseases then, so I'm trying my best to avoid it when I cook for myself, and even when I'm out I'm going to try to avoid the french fries.