Comments on: Duck Confit (French slow-cooked duck) https://www.recipetineats.com/duck-confit/ Fast Prep, Big Flavours Tue, 19 Sep 2023 03:02:52 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Elle https://www.recipetineats.com/duck-confit/comment-page-3/#comment-1514258 Tue, 19 Sep 2023 03:02:52 +0000 https://www.recipetineats.com/?p=63890#comment-1514258 5 stars
In reply to Shawn.

I have used this technique about 40 times with thighs, breasts and wings and no it will not burn at all, the skin crisps beautifully. Placing the duck on a rack over boiling water is a genius method to crisp the skin while keeping the meat moist 🙂

]]> By: Shawn https://www.recipetineats.com/duck-confit/comment-page-3/#comment-1510328 Thu, 07 Sep 2023 05:23:29 +0000 https://www.recipetineats.com/?p=63890#comment-1510328 5 stars
I can’t wait to make this. Duck Confit is one of my favorite dishes. Is that right though? Roast 465F for 40 min?? How does that not burn the duck?

]]> By: Nika https://www.recipetineats.com/duck-confit/comment-page-3/#comment-1490128 Tue, 08 Aug 2023 05:18:52 +0000 https://www.recipetineats.com/?p=63890#comment-1490128 Hi. I couldn’t find duck fat. Is it possible to use something else? Or maybe you could recommend other dish that is suitable for French bistro dinner? Because I like the salad and lentil ragout, the tart is also perfect.

]]> By: Randy Meinert https://www.recipetineats.com/duck-confit/comment-page-3/#comment-1487006 Fri, 21 Jul 2023 12:50:41 +0000 https://www.recipetineats.com/?p=63890#comment-1487006 4 stars
Herbs & spices mixture is wonderful–albeit schizophrenic. I opted to sous-vide @ 165 for 12 hours then sear off the skin by broiler. It was outstanding.

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