Duck Confit – Bruno Albouze

Hey guys, I am Bruno Laguz, The Real Deal Cooking Channel. Today I am going to demystify the process of making duck confit, confit canard in French. While it is made across France, it is seen as a specialty of Gascony. The duck confit is prepared in a centuries-old process of preservation that consists of salt, curry, a piece of meat, generally goose, duck or pork, and then cooking it. It's in on fat. It is much easier than you think. Let's get started. For a nicer presentation, you can chop the knuckle off the drumstick of the duck legs. However, if you don't feel comfortable with it, just skip it. In a large pot or container, arrange duck legs and spread salt all over duck legs, flesh side up, along with the crushed garlic and fresh thyme. Repeat the same process for remaining duck legs. Cover the meat with plastic wrap in contact and lid and chill to cure for 12 to 24 hours. Next, simmer duck fat and duck trimmings, if you have saved some, in a large saucepan over medium heat. Meanwhile, thoroughly rinse salt from duck and discard garlic and thyme. Pat dry. Place the duck in a Dutch oven or large deep roasting pan. Pour hot fat over to cover. Seal with parchment paper and lid. Place in the oven and cook until meat is tender, but not overcooked, just about 3 hours. Then remove from the oven, uncover, and leave it to rest for an additional hour. It will continue to cook slowly for the best results. After resting time, transfer legs to a wire rack to drain and refrigerate until firm. The main reason behind this is that you want to store your duck legs standing up, making things much easier, keeping them intact when you need it. Otherwise, you may end up with broken legs. Duck confit can be refrigerated up to 3 months. To ease the extraction of the duck legs from the cold fat, just warm it up. There are many interpretations of what to serve with such a melt-in-your-mouth dish. Try those rosemary baby potato and garlic confit. Easy and gosh, you'll tell me about it. For the meat, in a hot skillet, place duck skin side down with a dash of duck fat and cook until skin is crisp for about 5 minutes. Flip over and let cook for 2 minutes more, then turn off the heat and let the duck rest for 4 minutes more before serving. Now you can make it. To get this complete recipe with instructions and measurements, check out my website www.brunoskitchen.net. Thank you for watching this episode, and please, subscribe.