Duck Confit with a Crisping Hack

Рет қаралды 155,466

4 жыл бұрын

Duck Confit with a Crisping Hack
4 duck legs
2 shallots, sliced thick
4 whole garlic cloves, peeled
2 cups duck fat
A few sprigs of thyme
Salt and pepper duck legs and refrigerate overnight.
Preheat the oven to 250F, and dry the legs off really well on paper towels. Put duck fat into a pot that will hold the legs snugly. Set the pot over medium heat and heat up the fat to about 200F. Turn the heat off and put in the legs. Add shallots, garlic, and thyme. Put in the oven for 2.5-3 hours or until fork tender. Cool for 2 hours. Remove from fat, place on a plastic lined baking sheet skin side down, flatten, and remove the thigh bone. Cover with plastic. Strain the duck fat. Save the shallots and garlic. Refrigerate everything overnight. Scoop the fat off and freeze, save the juice for serving with anything you wish.
Preheat a non-stick skillet on medium heat. Add the duck skin side down, cover, cook to warm, about 3 min. Uncover and cook until the skin is crisp, about 3 min. Flip, cook for 30 sec. Rest 5 min and serve.
Sous-vide Duck Confit by Daniel Gritzer:
www.seriouseats.com/recipes/2...
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Пікірлер: 217

@ShadowPoet 3 жыл бұрын

Concise.. articulate.. guaranteed results. Helen + Chef John = best cooking shows on KZfaq. Period.

@MyBoomStick1 3 жыл бұрын

So well said! I enjoy and am entertained by many food youtubers but those two are the most reliable for a real home cook whose seriously looking to learn how to make a dish. I think I’m just a little sick of KZfaq videos about how to cook the best _____ ever or you’ll never cook ____ the same again, it’s annoying and is clickbait

@catherinegray1367 2 жыл бұрын

No kidding! Helen is the Chef John of KZfaq cooking Na-tion (say it so it rhymes🤣)

@covariance5446 2 жыл бұрын

I think my top 3 favourite cooking channels on youtube would be (in order of discovery) Chef John, Adam Ragusea, and Helen Rennie! All very charming, informative, and helpful!

@ratatoeskr-melodicdarkambi7741 2 жыл бұрын

@@covariance5446 i second that and would like to add Ethan Chlebowski!

@kajetanbawelnoswiat 2 жыл бұрын

and Kenji for all your cooking autism needs i would rank Kenji #1 as he has both crazy stuff and easy home cook recipes, plus there's no one better than him when it comes to the theory and history of dishes he cooks, plus many other cooks admitted to having been using his work as inspiration or to double-check stuff, namely Babish or Ragusea, I think Ethan as well

@jetlaggedchef6806 3 жыл бұрын

This is the most important video on the internet! :) I have the vacuum sealer and the Sous Vide Supreme with lid. I came back to let you know that I've tried your method four times, and Daniel Gritzer's three times in the past year. Yours is ***remarkably*** better. Also, yours is a lot less work, and the resulting duck fat (to use for future dishes) tastes significantly better in your version. :) Two thumbs up, Helen!

@helenrennie 3 жыл бұрын

thank you so much for giving this a try. I much prefer traditional confit to sous-vide confit too :)

@Sara-dz6fz 3 жыл бұрын

I followed this recipe EXACTLY and had the same wonderful results, far exceeding duck confit I've had at restaurants. The hack is perfect. SO CRISPY. I love your videos Helen! You taught me how to make pasta too ❤️

@beachbum4691 3 жыл бұрын

Thank you for not having anything at all in the way of background music (which always serves only to make the dialogue completely unlistenable,) its absence allows the viewer to hear what you're saying and enjoy the delight of being educated. Absolutely fantastic Vid' thumbs up.... :)

@vizzini2510 2 жыл бұрын

Helen, you are the best! The flattening is a stroke of genius. It is also brilliant to pull out the tendons, blood vessels, and other nasty bits before the sear, so the final product is pure goodness. I just watched another chef who seared the legs first, and then poached in duck fat for 3 hours. Then he just pulled the legs directly from the fat onto the plate. Aside from the fact that fat was still dripping off the legs, just two small patches of skin were seared, and probably not even crispy after sitting in the fat for 3 hours. There is nothing better than crispy duck skin, and nothing worse than flabby duck skin that has not been seared.

@Fidelivision 2 жыл бұрын

Flattening the duck saved me from one of the classic blunders: partially crisp duck skin.

@vizzini2510 2 жыл бұрын

@@Fidelivision Only slightly less well known is serving overcooked pasta to a Sicilian!

@Neltharak 2 жыл бұрын

i'm southwestern french. the place duck confit is basically from. This video just blew my mind and i'm probably making it like you did next time i'm having it.

@KindofCooking 4 жыл бұрын

Sous vide duck confit are GREAT! I finished in the oven, but regretted it and should have finished on the pan like a nice chicken thigh. I had to go back and watch your flattening and food beauties just to adore how tender the meat was!!!

@debbyd5729 3 жыл бұрын

Thank you showing the WHOLE process, including the saving of the day at the end! Those details are helpful for the clueless like me. This was an inspiring video and I now want to try it. And you are delightful! 💜

@beachbum4691 3 жыл бұрын

Same here I want to try to, but I feel I have a real kit of understanding before ruining more good duck., I now feel very different about this :)

@Thompers 4 жыл бұрын

This is a fantastic video. You should be proud. Your instructions are some of the most clear and helpful on all of KZfaq.

@rossboss5072 4 жыл бұрын

congratulation Helen for reaching 100k.I've been sub for a while now and u deserve it.

@petersusanzuger5351 4 жыл бұрын

I use the sous vide method for my duck confit and freeze them . Yes, it takes a long time, but if you cover the pot it is all untended time. I can pull out two for dinner and thaw in the sous vide bag in cold water for just us, or pull out more and serve with cassoulet and salad for a dinner party. Your crisping technique will perfect the final result. Thank you.

@thelegomadscientist 4 жыл бұрын

Peter & Susan, how long did you Sous Vide for and temp? I did mine for 24 hours.

@mlqhee 3 жыл бұрын

I tried it. Fantastic crisping !! Skin So crispy but meat not overcooked !! Thank you so much !!

@EdwardAminov 4 жыл бұрын

Sous vide - I always make duck legs using sous vide and they always come out perfect. You do need a vacuum sealer, but you do not need a lid as I personally use clear wrap. I also don’t sous vide them for 36 hours, but for 16 hours at 149. Doing it for longer and at a higher temperature will lose too much moisture. And then I broil them for 8-9 minutes.

@francealeo1419 4 жыл бұрын

Followed your Galette tips, turned out amazing... Thank you so much ❤

@markleng67 4 жыл бұрын

I have fallen in love with your channel and your delightful approach to cooking! You're the best!

@YanksandBritsProductions 3 жыл бұрын

You’ve fallen in love with her accent 😀

@lachlan00c 4 жыл бұрын

best duck confit recipe i have seen.

@admuniz 2 жыл бұрын

That looks amazingly! I love duck! We used to cook it on a rotisserie on a grill and get really crisp skin!

@olintaft3917 3 жыл бұрын

So excited for this project this weekend! Thanks Helen :)

@acryliq 2 жыл бұрын

Thank you very much, Helen, for this recipe. I made it tonight for New Year's Eve dinner for my spouse and me and we both loved it! Next time I will have to add a bit more salt, but otherwise the meat was tender and juicy and the skin crispy and delicious. Happy New Year!

@ductran6152 4 жыл бұрын

Great technique! Can't wait to try it this weekend!

@alejandroramirez_FoodScapes 2 жыл бұрын

Thanks Helen. Lovely technique and delicious results. Truly helpful!

@FireWaterCooking 4 жыл бұрын

OH Yeah, And Congrats on the 100k Subs! YEAH!! Well Deserved!

@chingck 2 жыл бұрын

Amazing, thank you for all the detail information, was so fun watching this video. Love the small tips. Thanks!

@Arberin 6 ай бұрын

Made this today, first time I ever made duck and it was delicious! Only regret is taking out the thigh bone, whole thing kinda fell apart as I tried to flip it, but other than that very pleased with the results.

@lunavanbutterfly1594 4 жыл бұрын

Beautiful and now I'm starving. I adore duck!

@artfulcookingwithdawn9000 4 жыл бұрын

Great video! I like how you push the envelope on classic or outdated viewpoints with your cooking... I think the other video that stands out to me about this is letting meat rest. Keep them coming Helen!

@Kayy._47 2 жыл бұрын

This is the most relaxing cooking video I’ve ever seen

@-MacCat- 2 жыл бұрын

As if I didn't like duck enough as it was. Now I'll be dreaming about Helen Rennie style duck confit with crispy skin. Thanks Helen, and a very merry Christmas to you.

@Adriana8n87R 3 жыл бұрын

thank you very much for this video!!! Helped me a lot, I was not finding how to reheat and make it good.

@frostfire827 3 жыл бұрын

I never thought about not storing it in duck fat, but it makes so much sense! I always felt annoyed trying to clean off the cold fat off the meat before heating

@Hullj Жыл бұрын

I LOVE seeing you enjoy what you have made. ❤️👍

@kam7056 2 жыл бұрын

Hi Helen. Thank you for this great recipe

@cookingdragons 4 жыл бұрын

Hi Helen another great video keep up the good work

@bernhardlist9359 Жыл бұрын

Thank you Helen great way to improve on my old way (non flattened) there is only one problem weaving the legs in. It works so nice having only left or only right legged ducks. I got the french barbary ducklegs and that kind has two non weaveable legs. We in Germany have to live with the french kind of ducks since we had lost the war. 🤣🤣🤣 Keep up the good work, one day I will stop by in your cooking class.

@reneclaude6711 2 жыл бұрын

Formidable recette ! Je n'ai jamais préparé mes cuisses de canard ainsi, je vais essayer !

@tradedifferentnpc657 4 жыл бұрын

Yes! Confit is the tradional cooking we use in the Philippines, before no electricity and refrigerator our forefathers use the animal oil to simmer the meat and it preserve for a long days as become their protein rationed to vegetable dish.In the northern Philippines we used pig meat and confit it for 3 hours then rest for 1 hour then cook for a higher temp 350 for 3 to 5 minutes to just crisp the skin to become chicharon skin and soft tender juicy meat. That’s called BAGNET.😊

@jaimehyatt7977 4 жыл бұрын

So the shallots and garlic did you toss them in with the remaining juices to get some color? This looks amazing. Thank you for all the teaching and information.

@CShakes12 3 жыл бұрын

She’s really fun, and has so much personality. I suddenly feel less anxious about cooking 😃..... until I start cooking and forget everything.

@gustavelauzon8946 4 жыл бұрын

Looks delicious!

@blaq7892 2 жыл бұрын

Thanks Ms.Helen that butterfly Method worked gr?eat for the crispy skin!

@mrkattm 4 жыл бұрын

Duck fat, while high in calories, is a healthy fat. The majority of duck fat is made up of good monounsaturated and polyunsaturated fats. They both can help to lower LDL cholesterol. LDL cholesterol is the bad stuff. Duck fat is also high in Omega-6 and Omega-3 fatty acids,

@JasonRennie 4 жыл бұрын

It looks much higher in polyunsaturated fat vs. 80% lean ground beef (100g of duck w/ skin has about 5g poly vs. 0.5g for ground beef), but the omega-6-to-omega-3 ratio looks similar (about 10-to-1). No comparison to fish (esp. salmon) wrt omega-3, but nice to know that it's higher than other meat sources!

@pockit5107 4 жыл бұрын

Most fats aren't bad for you. The real enemy is sugar.

@artist92543 4 жыл бұрын

@@pockit5107 Bingo!

@shawn7704 4 жыл бұрын

@@pockit5107 So true !

@StephenBlackWolf Жыл бұрын

I'm kind of late getting here to comment, but THANK YOU! This is so simple! Thanks for your wonderful videos!

@asterixky 7 ай бұрын

That's how I cook my turkey and chicken. Unbelievably moist

@adrianfletcher8963 4 жыл бұрын

I'm recipe testing this tomorrow what a coincidence!

@evgeniapshenichnova4289 3 жыл бұрын

Making two Duck Confit legs right now.. Going to make them with the prunes soaked in soy, balsamic vinegar and Grand Marnier from the other recipes of yours.. Thinking what salad to make with that or maybe a mix of root veg like carrots and beets.. Very excited because I have never made Duck Confit.

@madst7521 4 жыл бұрын

Duck leg confit is something that works really sousvide. 16 or so hours at 70C / 158F, with thyme and garlic powder. No need for extra duck fat.

@aronred3872 4 жыл бұрын

I made it yesterday, came out very nice thank you. i actually removed both leg bones and put weight on it overnight now i have boneless flat leg looks amazing. can it be frozen? sans fat.

@helenrennie 4 жыл бұрын

I don't see any harm in freezing without fat. Braises and confit dishes usually freeze very well.

@reasons4171 4 жыл бұрын

great recipe. Thank you!

@hakansoder5279 4 жыл бұрын

Very nice and instructive video. Well done :)

@CompletelyLawless Жыл бұрын

The Anova chamber vacuum sealer is great and can be had for pretty cheap prices during their holiday promotions. I forget if I got mine for $300 but until you have one you don't realize what a great addition it is for a kitchen sous-vide or not! Storing food and the new techniques it opens up are well worth the investment, IMO.

@Glenoid123 2 жыл бұрын

I’ve made this a few times and I love it. Could you comment (or video) on doing Sous Vide Turkey Confit?

@FireWaterCooking 4 жыл бұрын

I have never cooked duck confit.. i really need to try it! thanks for the great video Helen! Also, you can use plastic wrap to cover your container for sous vide on longer cooks instead of buying a lid..

@KindofCooking 4 жыл бұрын

Very True! No need for lid. I use plastic wrap when using a bigger container and I do have a cheap container from the local restaurant supply store that came with a lid for $12(?) Cut the lid and to fit my sous vide stick and it works great!

@helenrennie 4 жыл бұрын

yes, plastic wrap could be a good idea.

@helenrennie 4 жыл бұрын

any thoughts on vacuum sealers? I have an old food saver and never bother with it. I just use zip locks, but I rarely do anything over 140s. Did the vacuum sealers get cheaper and/or better in the past 10 years?

@FireWaterCooking 4 жыл бұрын

@@helenrennie it all depends on what you are looking for.. Anova just came out with a good compact channel sealer for $70 with a 2 year warranty.. I have a very good commercial type unit from Avid Armor that is $280.. then of course there are some decent Chamber vacuum sealers now for around $600..

@dorothyyoung8231 4 жыл бұрын

You can cover the surface of the water with ping pong balls.

@OMK-_-96 4 жыл бұрын

That looks AMAZINGLY DELICIOUS

@BougieBiz Жыл бұрын

Great video! Does the duck need to be room temp when you brown it in the skillet?

@epicepidemic7131 4 жыл бұрын

Ohhhh my goooodnesssss you are turning me into a great cook these days, Mayaaaa Uuuuuuummm-nich-ka!

@michellegerlach5523 Жыл бұрын

Thank you very much!

@howelld9267 4 жыл бұрын

Thank you for sharing.🙏

@TheSimArchitect 4 жыл бұрын

Beautiful!

@markmool1 4 жыл бұрын

I Always have problems with the cassoulet when i try to get crispy the duck skin, your solucion make better two dishes

@rigilchrist 4 жыл бұрын

Great tip, thanks! :)

@davidtrahan844 9 ай бұрын

Wooooow. You're amazing. Just found your channel today.

@autumnsky2078 2 жыл бұрын

Great ! Thank you ! this is the best!

@fabe61 2 жыл бұрын

Great video, thanks for posting:)

@crisc9280 4 жыл бұрын

Great video. The stores where I live only sell utility duck. In that case you still only use the legs or can you cut up the duck and make confit that way?

@helenrennie 4 жыл бұрын

only legs are good for confit. cook your breasts some other way.

@NomenNescio99 4 жыл бұрын

After watching this video I'm hungry, really really hungry - and all my 🦆 are whole and in the freezer. It looks delicious, and I've never cooked duck confit - but after this video I will surely try, thanks for the wonderful inspiration.

@Viigan 2 жыл бұрын

The confit method doesn't really work for whole ducks or duck breasts, which will end up tough. The collagen in the thighs is what turn them so tender during the confit cooking, and there's none of that in the breast meat.

@rogerrtewwr4723 4 жыл бұрын

great vid, thanks

@pkfilseth 2 жыл бұрын

I'm 2/3rds of the way through this ... so far, so good. :-) But when I'm getting ready to finish the duck in the skillet, do I need to have brought the legs back to room temp first?

@helenrennie 2 жыл бұрын

no need to bring them to room temp.

@popatop75 4 жыл бұрын

if you do a lot of sheetpan cooking would parchment paper be the best all around for oven cooking? i don't want to clean pans but do want some browning , (guess on top) is ok thanks

@helenrennie 4 жыл бұрын

parchment paper won't necessarily prevent the fat from leaking under and touching your pan. I don't think it will save you much dishes. A non-stick pan is a breeze to wash. If you don't like the splatter, get a splatter screen (the screen can go in the dishwasher, but the pan needs to be washed by hand). If you are using a small cookie sheet, there is a way to wrap it completely in aluminum foil (including the sides). this will keep it cleaner than parchment.

@popatop75 4 жыл бұрын

@@helenrennie thank you i will try this way.!. like your channel alot

@Beadgcfb 3 жыл бұрын

Should the duck be brought back to room temp before cooking in the skillet?

@marlon8597 2 жыл бұрын

Looks good 😋

@timsplanet2 3 жыл бұрын

I love you, Helen ❤️

@jrgeneriksen4305 2 жыл бұрын

Good and informative video, def worth a sub

@MrTonypurnell 3 жыл бұрын

Perfect thank you merci bien!

@vincecarlson 11 ай бұрын

I am trying this method.

@cdesfusa 3 жыл бұрын

Tradition is everything

@patriciatreslove4449 4 жыл бұрын

I love duck, I'm confined to the house for 12 weeks, must find duck NOW

@dlr55555 4 жыл бұрын

Any suggestions? I loved the duck but when I come to the last step of browning the skin, it sticks to the pan. I have tried with a non stick pan and with a well seasoned stainless still pan but get the same result. What am I doing wrong?

@helenrennie 4 жыл бұрын

How old is your non-stick pan? They usually need to be replaced every couple of years. That being said, there are a couple of things you can do to reduce sticking. Dry the skin off with a paper towel before searing. Get the pan hotter before adding the duck and then reduce the heat after a minute. Wait longer before flipping it. Lift from one side very slowly and gently until the skin lets go of the pan. But the biggest difference will be a good non-stick pan.

@innaknysheva3832 2 жыл бұрын

Hi Helen - Do you freeze the duck fat or just refrigerate it?

@nosaltiesandrooshere7488 2 жыл бұрын

👍 It's great! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you!

@RomeosJulienne Жыл бұрын

Going to do this soon. BUT - I think I will try your technique on Chicken as well.

@bernardobermudez4869 4 жыл бұрын

Hi Helen - I’ve recently eaten cofit pork-belly . It was delicious. Any chance of a recipe?

@helenrennie 4 жыл бұрын

It's the same exact thing as duck confit. For the fat you can use lard or just canola oil. The nice thing about pork belly is that it's very easy to make it flat :)

@harrisonroman8264 3 жыл бұрын

brilliant

@gordonhamnett1289 4 жыл бұрын

#realcomment Shopping for ingredients now!!!!!! Thanks Helen. I know future my dinner guests will love this one!

@Duschbag 3 жыл бұрын

Helen, your take on Duck Leg Confit is nothing short of pure GENIUS...! And I cannot wait to see if I can successfully replicate this recipe. Oh yeah... You are one very attractive woman. 😏

@shivammane661 4 жыл бұрын

Good technique

@maevekelley1990 2 жыл бұрын

Is the refrigeration before the second cook necessary, or just for time management to be able to do some of the work ahead of time?

@helenrennie 2 жыл бұрын

you can certainly sear right away, it will just be really soft and might fall apart a little.

@vonsweety 2 жыл бұрын

When I saw you flattening the duck l first thought you have lost your minde. But the result speaks for it selfe. I will try that

@thomasking49 2 жыл бұрын

What if you cooked the duck in water or stock?

@dansherman1980 2 жыл бұрын

Got a Sous vide and a vacuum sealer just don’t have a place that sells duck. Can chicken and pork fat be used instead?

@aayushsharma8735 4 жыл бұрын

Hi Helen...There is a question, while storing the duck fat, how do you get rid of the seasonings used in cooking the duck .

@helenrennie 4 жыл бұрын

you filter out the brown bits and the duck juices, but other than that, you don't have to do anything. the brown bits will be salty, but the fat itself doesn't dissolve salt (at least not easily). Fat does carry aromas very well, so it might be infused with the smell of thyme, shallots, etc. I view it as a feature and not a bug :)

@aayushsharma8735 4 жыл бұрын

@@helenrennie oh...Thanks a lot Merci beaucoup

@ssmm6811 2 күн бұрын

Can we make duck rillettes from duck confit? And how?

@YanksandBritsProductions 3 жыл бұрын

Gorgeous accent! Hi from England 👍🇬🇧

@63viet 3 жыл бұрын

Bake or roast in the oven?

@marilynkoh8893 Ай бұрын

Alternative to duck fat, can I use lard as it’s difficult to buy duck fat where I live.

@ssmm6811 2 жыл бұрын

Can I do it with chicken, how much salt is needed and time to cure the chicken?

@petercallinicos 4 жыл бұрын

I sous vide mine and it's always perfect. 180 F for 8 hours.

@jetx2710 4 жыл бұрын

You are a smart cookie;3

@stephaniejaniczekssmugglerscan 4 жыл бұрын

Wow!!

@debbyd5729 2 жыл бұрын

Anyone used this method to confit Turkey legs? Having a small Thanksgiving with only a couple of meat eaters so I want to give this method a try. Any tips or tricks on adjustments for Turkey is appreciated!

@helenrennie 2 жыл бұрын

I've used it for turkey. it works great. I would do just thighs, not drumsticks.

@debbyd5729 2 жыл бұрын

@@helenrennie Thank you so much! That was my instinct. I just bought 6 thighs and I’m actually kinda excited to cook the turkey this year! 😋