"Cheater's" Duck Confit
Show: Secrets of a Restaurant Chef
Episode: The Secret to Duck Confit
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- Recipe categories: Poultry, Duck,
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Total Reviews: 3
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By Dan652
Mystic, CT
on November 01, 2011
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Wow - what a great recipe! Super easy! It took me about 15 minutes longer to render the duck fat and then brown the legs than I had originally anticipated. You might want to give yourself 45 minutes for that. You can regain some of the time during the onion caramelization. I feel that Anne takes the caramelization process to far and the onions loose all texture(not just in this recipe but in several.
Dandelion greens are not something that is readilty available where I live so instead I served the duck over sauteed kale. Served a basil rissotto as my starch.
By w.mars_9598705
Arlington, VA
on October 28, 2009
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very good and easy. It just takes time in the oven for the duck to fall off the bone.
By joanz3_7522502
Sharon, CT
on July 02, 2009
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This is one of the best duck dishes I have eaten. Rich and savory. I couldn't find dandelion greens, so used baby Arugula instead. The recipe is time consuming, but very easy. Most of the time is in the oven.