Confit de canard van Meesterslager Johan van Uden
In the kitchen of the butcher shop Chateaubriand in Heemstede, master butcher Johan van Uden makes confit the canard. For this he uses the thighs from male Mallard ducks. The whole operation leads to two products: duck confit and the fat that is released and can be used for other purposes. Discover new food and wine videos every week on Foodtube.nl. Chefs and experts share their tips and secrets. From basics like preparing a steaks or poaching an egg, to tests of utensils and gadgets as well as clips on topics like Côte de Boeuf, oysters, cheese and much more. Register quickly at http://www.foodtube.nl and stay informed.
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