Koji Duck Confit

by Chef Keith Lord

This recipe was made in partnership with Breville | PolyScience.

Duck Confit

INGREDIENTS

• 1 kg. / 4 ea. Duck legs
• 240 ml. Homemade shio koji
• 6 g. Whole black peppercorns
• 3 ea. Star anise pods
• 475 to 950 ml. Rendered duck fat

METHOD

1. Combine duck legs, shio koji, peppercorns, and star anise in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until duck legs are evenly coated on all sides with shio koji. Lay bag flat on a rimmed baking sheet and refrigerate, for at least 12 hours and up to 24 hours. Do not cure legs longer than 24 hours, as they will over-cure, resulting in salty and dry confit.
2. When Ready to Cook. Melt duck fat in a 3-quart saucier over 75c heat with probe on a Breville Polyscience Control Freak. Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings, discard cure. Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat, making sure they are completely submerged in fat.
   Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 10 hours.
3. Remove from heat and cool duck to room temperature in its cooking vessel, keeping it submerged in fat.
   For service, crisp duck on all sides.

Sauce

INGREDIENTS

• 3 ea. Umeboshi (make your own if possible, with vinegar, shiso and katsobushi), pitted
• 3 ea. Dark fleshed plums, very ripe, pitted

METHOD

1. Blend until smooth, do not strain.

Mountain Yam

INGREDIENTS

• 1 small piece Japanese mountain yam, peeled, and cut into small julienne

METHOD

1. Dress with soy, mustard seed, ginger & ponzu dressing

Garnish

INGREDIENTS

• Umeboshi, bruinoise and whole
• Shiso leaf
• Watercress