Home Cooking by Tokyo’s Best Chefs | Garbure Béarnaise & Duck Confit by Chef Tateru Yoshino

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option and can be used for confit.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs are a leaner and more affordable alternative.

Salt the duck thighs generously with large flakes of salt and let them marinate for two days.

After two days, rinse the duck thighs under cold water to remove excess salt.

Melt duck fat in a pot over low heat until liquefied.

Add the duck thighs to the pot, ensuring they are fully submerged in the fat.

Cook the duck thighs at a temperature of about 70°C to 90°C, checking for tenderness as an indicator of doneness.

Prepare the vegetables: chop shallots and garlic, and soak beans in water overnight.

In a separate pot, bring water to a boil and add salt and pepper.

Add the hardest vegetables first, such as potatoes and turnip, to the boiling water.

After about two minutes of boiling, add the rest of the vegetables, including brussels sprouts, kale, tomatoes, and carrot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens