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Duck Confit | Byron Talbott
Byron Talbott
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Aug 24, 2026
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Chapters
Transcript
0:00
Introduction and herb preparation for duck confit
1:02
Curing and slow cooking the duck legs in fat
2:28
Chilling, shallow frying, and preparing the salad
3:56
Plating and tasting the finished dish
5:48
Final thoughts, recipe appreciation, and viewer engagement
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