Duck Confit Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 30, 2008
This recipe is better than Cats!
Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Photo by ieetcows

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Seattle, Washington, USA
Reviewed: Sep. 21, 2009
Duck confit may be my favorite food, and this recipe did not disappoint. I made it for a large dinner party, and everyone cleaned their plate, including those who had never eaten duck before. However, this recipe leaves out a crucial step, which this the final frying before serving - warm the jar until the fat melts so you can remove the meat, pat it dry, then put it in a frying pan over moderately high heat until the meat is crispy and golden. I also made this recipe with turkey thighs, and it was a big hit - people who hated dark meat before couldn't get enough - I served it with Harry and David's cranberry relish.
Was this review helpful? [ YES ]
54 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Dec. 9, 2010
Really a great recipe, wonderful with roasted garlis paste in the marinade rather than raw garlic.yum!
Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

Photo by ChefSuddeth

Cooking Level: Expert

Home Town: Thetford Forest, Norfolk, England, U.K.
Living In: Katy, Texas, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Feb. 16, 2011
Awesome.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by tcoope23
Reviewed: Dec. 17, 2013
I used two whole ducks and cut them up to confit the breasts too. Fortunately it was a rainy Saturday so I had the whole day, and kitchen to myself. Thank you honey. Make sure you buy fresh juniper berries. It really makes a difference. I would also slightly brown the duck pieces, skin side only, before putting in the fat and baking. The caramel color makes it more appetizing and keeps the skin on each piece better. This dish is worth the work if you have a little french brandy on hand too!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by tcoope23

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jun. 21, 2014
There is nothing I would change about this amazing dish. Duck might just be my #1 favourite food. It was amazing. I will definitely do this recipe every year.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Duck Breast and Puree

Learn how to make a dish served with orange-spiced leek and sweet-potato puree.

How to Make Duck Sous Vide

See Chef John’s stovetop technique for making duck breasts “sous vide.”

Chef John's Orange Duck

See how to make simple, saucy, somewhat sexy duck a l’Orange.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States