Koji Duck Confit
Koji Duck Confit

Koji Duck Confit

  By PolyScience Culinary  

September 3, 2021


"I used the Breville | Polyscience Control ºFreak set at 75ºC for 10 hours to make this confit duck with peppercorn and star anise, stewed black plum umeboshi sauce, crisp mountain yam dressed with soy, mustard seed & katsobushi." ~ Keith A. Lord , Strateje Fourteen


Koji Duck Confit

4 Duck legs

240 ml Shio Koji, homemade

6 g Black peppercorns, whole

3 Star anise, whole

1 liter Duck fat, rendered

Umeboshi Plum Sauce

3 Umeboshi (make your own if possible, with vinegar, shiso and katsobushi), pitted

3 Plums, dark flesh, very ripe, pitted

Mountain Yam

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

TT Soy sauce

TT Mustard seed

TT Ginger

TT Ponzu dressing


TT Umeboshi, brunoise and whole

TT Shiso leaf

TT Katsobushi


Crisp the duck legs on all sides at 375ºF on the Control ºFreak

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 the bag until the duck legs are evenly coated on all sides with shio koji. Lay the 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.

When ready to cook, melt the duck fat in a 3-quart saucier at 167ºF / 75ºC using Probe Control on the Control ºFreak.

Remove duck legs from the 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.

Remove from heat and cool duck to room temperature in its cooking vessel, keeping it submerged in fat. Reserve in the refrigerator.

Umeboshi Plum Sauce

Blend all ingredients until smooth. Do not strain.

Mountain Yam

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


Garnish with Umeboshi Sauce, Mountain Yam, Shiso, Watercress and Katsobushi

About Chef Keith A. Lord , Strateje Fourteen

"Chef Keith Lord‘s thirty-year career has taken him from Roy’s Kahana Bar & Grill in Maui, HI to working with Chef Mark Franz of Farallon in San Francisco, CA. He moved towards catering when working at 20th Century Fox Studios where he reinvented their food service program and special events. Since then Keith has been the Corporate Chef of numerous catering companies one being the Picnic People in San Diego, CA, helping his growth as an already established leader in the catering field.

Now Keith is the Director of Culinary & Operations at The Wild Thyme Company, a catering leader offering borderless cuisine in the San Diego region. He most recently won the notable ICA CATIE Chef of the Year 2017. "

Find Chef on Instagram > https://www.instagram.com/keithlo883/

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