How to Make Duck Confit 2/2 Crisp and Sauce

How to Make Duck Confit 2/2 Crisp and Sauce All right, welcome to Part 2 of Duck Confit. If you thought Part one was easy, Part two is even easier. Alright, we’re going to do basically as crisp up this duck’s skin which you going to in turn hit the duck through, I pull off it spreads the time up pull off any garlic, pepper that was on there. I like to take a little piece of cartilage off the top of the end bone there just presentation sake. You're going to put a skin side down in the little pan here. Now, again, don’t be pulling that fat off the leg, it’s a -- it’s a going to have good amount of fat on it but that’s going to melt on the pan and that’s basically was a going to crisp up that skin. That was about six- seven minutes on one side, and you're going to flipped it over, and again, when you top those thighs on that skin. You can actually here it tap, it’s like -- almost like you're hitting a potatoes chip, really crispy. I’m going to put down on the paper towel to drain as I set up my sauce in play and really, really easy. Alright, for the sauce I just wipe out the same pan I heated the duck in and this is a great trick as far an all purpose simple sauce or any kind of game or even worst nice for a things like pork and venison. But what is, its equal parts any kind of berry jam and a kind of vinegar and a tablespoon of water. So, I got one tablespoon of jam, one tablespoon of vinegar, and one tablespoon of water. I use the wild blueberry here, a sherry vinegar but you go crazy here any combination, raspberry with balsamic, black berry with a red wine vinegar, you’ll be amaze. So delicious, you want to throw with a black pepper in here, little fresh herb up to you. This is where you kind of make it your own signature sauce but any kind of any fruit base sauce very, very nutritional with this dish. Put little some pepper and now, looks like kind of thin, okay. But what’s going to happen here because of the preserves for the jam is it cools, its going to get nice and thick, and you’ll see here when I put on the plate. It’s a really nice consistency, alright. So, I’m going to do I'm decorate with some grains traditionally, Duck Confit is serves as a first course with some greens. I feel like I do this on tray I would probably give two legs but there you go. This is a one of all time favorite dishes, I mean, not just favorite duck dishes which it is but its s a one of favorite just meals of all time. Do the combination of that succulent time and goal confuse meat underneath that really crispy crunchy skin, you just can beat it. So, I hope you enjoy this and give it a try.