How to Prepare Duck Confit

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Preparing and cooking duck confit is relatively easy because most of the flavor comes from it cooking in its own fat. It's also great because if it's not finished it can be frozen for up to six months. Find out more about how to prepare duck confit with help from a professional chef in this free online video.

Part of the Video Series: Culinary Skills
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Video Transcript

Hello. My name is Jason Miller. I'm the corporate executive chef for Balducci's Food Lovers Markets and today we're going to do a classic preparation of duck confit. Confit is basically cooked in its own fat. It's an ancient method that's been done for thousands of years and it preserves the meat and it's usually duck, goose or even pork. And what it is it's basically braised in its own fat. And once you do this you could keep this in the refrigerator for really you know, up to like 6 months to even a year depending on the cure that you use. Today we're going to do just a standard salt and sugar cure. And this ratio for salt and sugar is kind of 3 to 1. So and we're going to do about 1 cup of sugar. That looks about right. Now when it comes to the seasoning you can kind of do, you know you can play with it. What I'm going to do today is I'm just going to tear up a little bit of sage. So we got this salt and sugar cure, this dry cure is what it's called and we're going to roll this duck in this cure. So we got our cure set here and what we're going to do is kind of just spread this out nice and even, make sure it's kind of evenly distributed, make sure there's a cure on the top and the bottom. OK. So now I actually have some cured duck legs here that I did yesterday and these have been curing for about 24 hours. So these are good and ready to go. So the first thing that you want to do is you just kind of with your hands get as much of this salt off as possible. And you see what this cure does to the meat. You know it gives it that dark red almost hammy like texture. You do the same thing with like a prosciutto ham. You know pork is a light meat but once it gets that cure on it it gets that really dark red finish you know and really velvety texture. So we're going to get this off and I'm just going to plunge this into a bowl of ice water. Just want to get these things good and dry and I have just a basically half and half mixture of duck fat and a little bit of olive oil. And we're just going to dump this here and we're going to make sure we just cover the top. OK. So this thing is ready to go in the oven. We're going to cover it up. Here is a batch of duck confit that's already been finished. And what I've done is I've poached it slowly for about 3 and a half hours. And then I went ahead and refrigerated it. So I wanted to show you kind of what it looks like after it comes out of the refrigerator. And I grab it and we have a preserved poached in fat duck leg. And like I said you saw how big they were in the beginning, they lost about half their size. All right. Well thank you for sticking with me and let me show you how to make a classic preparation of duck confit and we'll see you next time.


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