Duck confit takes a little time to make properly but it is worth it. This melt-in-your-mouth duck delicacy will become a favorite. I buy whole ducks and then remove the legs/wings whole and the breasts from the bone. Always leave the skin on the duck! This recipe can easily be doubled if you are hosting a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria Oregon. The breasts become pan-roasted Muscovy Duck (see my recipe) and the legs/wings become confit. Never roast a whole Muscovy Duck: the breast will be dry musky and bitter.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Jean-Pierre | 2022-08-01 13:00:02 |  197,120 Views |
Duck confit – The classic method | Chef Jean-Pierre
¼ cup evaporated cane sugar
3 tablespoons coarsely ground black pepper
4 cloves garlic finely chopped
