Directions

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.

TO SERVE

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