Sous Vide Duck Confit | Serious Eats

What is 36 hours in metric?? I only use metric measurements 😂

put the bag in a pot of Water in the oven 200 F. 4 hours

I did for 360hours, no duck was left

This one is nice. I will have fun today.

Cooking in plastic is insane.

Who the hell would kill fifty ducks and not know why, Daniel Gritzer?! That's psychotic.

What oven setting? Hot air??

Can you use turkey legs for the same temp and time?

I DO NOT BELIAVE IN aMERICANS IN THE KITCHEN, THEY ARE NOT GOOD ATT ALL ,EXEPT IN HOLLYWOD MOVIE

Serious Eats: as an otherwise authoritative YT influencer is “slaughtering 50 ducks” the best this nitwit can ginny up for an intro!

How long & how hot at the oven chef?

I can't believe he would use a warped cutting board and not putting a towel down to stabilize it.

Fantastic recipe! As you technically mention, the first vacuum step is to cook che duck at 360 or 180 celsius, but for how long? thanks for the suggestion.

Don’t forget folks. You can confit turkey, goose, chicken in the same way. Tired of the same old turkey thighs / leg for thanksgiving? Confit them.

You cracked me up with the floppy cutting board piece. 🤣 I also really liked your video. 😁

You really have to salt them.

Dude has $30,000 worth of appliances that I could see and he's using an old cutting board that looks like he found it in an old barn. I'm confused.

Great video, what temp/time would you suggest for duck breast to get so tender and juicy? thanks

How long it took to crisp it up in the oven?

Special cut technique... It's called get a flat chopping board you dumberino cunterino

Made this with puréed parsnip and Brussel sprouts for Christmas. May favorite dish now.

36 hours for 2 small duck legs. Makes no sense to me. I sous vide a 3 kg rolled pork for 12 hours. Which was perfect. ( then smoked it) So I don’t see the benefit or necessity to cook these for such a long time.

How long should I put these in the oven for?

gingercooksnyc How long to leave on the oven for ? And should the internal temp should be 170 degrees ?

Time in the oven?

I think I did something wrong because my duck was dry and flavorless... I did the short versión 76,6⁰C and 8 hours

I'd say this is an alternative roast duck recipe... Does it come out as well as the traditional confit? 🤔 ... wouldn't curing before sous vide make a difference in cooking time? 24 hours then an 8 hour cook?

Hey guys, I hope someboday can help me (fast) want to do this recipe for tomorrow night. I dont have 36 hours left. What temperature should I use if I let it sous vide for 24 hours?

For cuts this small 36 hours seems WAY excessive. I have been Sous Vide cooking for years and would bet that this gains no benefit past 12 hours and even likely 8

Am jealous!!

Hi your sous vide bags seems to be very high quality, would you mind sharing where do you get it and what brand is this?

takes a bite of sous vide duck

laughs maniacally

will it work the same with a whole duck?

Confit du canard is one of the most fantastic dishes in the world. I no longer do turkey for myself at Xmas. I instead buy confit. Thankfully Lidl or Aldi, I forget which one, have amazing confit ready to go.

How long in the oven. How long will it keep in fridge vacuum sealed? Thanks

It's truly an amazing meat. Just a tip for those who are intimidated by the fat (it's not that fatty actually): there is a way to eat duck confit that my family likes a lot: you do exactly as shown in the video but, once roasted in the oven you remove the thighs from the tray and let them cool down then refrigerate. Eat cold with burning hot fries/roasted potatoes (don't eat the skin: it's delicious when hot but not when cold).

Thank you Paul Rudd for this recipe. Made it once, making it again. Came out amazing.

Hey got any grapes?

Wait, what was that hypothetical again?

You really need duck fat in the bag with the duck for it to be "confit" the liquid that the duck renders is not just "fat" otherwise nice video and presentation, just don't call this duck confit because it's not.

I didn’t expect that intro line

aluminium folie ! ? terrible !!!!

Question: Could you cook a whole Pheasant like this? Exactly the same method and timings? I was planning to, but don't want to ruin 3 Pheasants! Please let me know if you see this!

36 hours...? It’s quicker the traditional way

Lol you made this take longer than the old way lol.

I’m sure this is delicious and I’m really just being picky here, but he should’ve actually cured the duck before cooking. Traditionally, the duck is covered in salt and cured for a few days and THEN cooked. You can’t cure and cook at the same time

will be trying out for my channel and restaurants just made a Tandoori duck leg

This is wonderful ! I might have an observation about meat side of the legs. In the oven, I am afraid that they a bit too much dry. Some solutions exist avoiding this dryness.

Can you do this same process with a whole duck?