Duck Confit Part 2 Crisp and Sauce

	Duration: 03:40 minutes Upload Time: 2007-02-07 18:01:32 User: foodwishes :::: Favorites :::: Top Videos of Day
Description: In part two you'll see how we finish this dish. You'll also learn how to do a simple fruit-based pan sauce that's a winner with any type of game. It's simply equal parts berry jam, vinegar and water. You'll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!
Comments
rhettnyedotorg ::: Favorites  2007-04-27 17:09:47 looks a lot easier than traditional confit, can't wait to try it! why so many wraps of foil? i braise ribs in the oven with a single layer of tightly sealed aluminum foil. don't see why three layers?? thanks for not using plastic wrap like you did with the pork confit! __________________________________________________
foodwishes ::: Favorites  2007-04-30 22:23:03 i use lots of foil to keep all that fat from leaking out and a single layer wouldnt do it. Plus I want wrapped very tight and also for a bit more uniform heat tranfer. It msut cook in its own juices with no air pockets. __________________________________________________
rhettnyedotorg ::: Favorites  2007-05-01 00:50:02 that kicks ass. thanks chef! __________________________________________________
adpham ::: Favorites  2007-05-10 21:47:03 can you use the same method with duck breast? __________________________________________________
foodwishes ::: Favorites  2007-05-11 01:00:17 same sauce yes, but breast should be cooked medium and still pink. __________________________________________________
adpham ::: Favorites  2007-05-11 02:55:35 any good instructions to get a medium rare and crispy duck breast? :) __________________________________________________
foodwishes ::: Favorites  2007-07-02 17:15:14 just cook it like a steak. High heat. Depends on size,pan, etc. so I can't give specific help...it's a feel thing. __________________________________________________
sapphireUK ::: Favorites  2007-10-29 09:10:39 it looks very yummy.Since I have a hearing problem could you please let me know how long you cook the duck in foil and at what temperature? Also, what kind of souce did you made in part 2? Many thanks for your answer. I am definitely will try this recipe. __________________________________________________