Why Duck Confit is the Ultimate Culinary Delight

This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on …


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About the Author: Chef Billy Parisi


  1. My dear chef, every tow weeks I cook duck. Not French , not Chinese, simply German or Czech. We use whole duck , washed dried it salted and use Caraway seed all over duck . In the oven covered for 2/5 hours ,rotating tow times on 385* than uncover for 45 minutes temperatures 400. And poked duck with the fork few ti ms to render the fat. Save the oil .Duck fat is very expensive .American they think duck is fatty. ,they missing the best food and healthy fat.

  2. Don't know if you've already done it, but maybe do a cassoulet recipe soon? Perfect companion to confit imo and I'd be really interested in seeing your take on it.

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