Koji Duck Confit Recipe

Name: Koji Duck Confit Recipe
Total time: 960 min
Yield: 4
Ingredients: 4 duck legs (about 2 1/4 pounds total; 1kg) (see note); 1 cup (300g; 240ml) homemade shio koji (see note); 2 teaspoons (6g) whole black peppercorns; 3 star anise pods; 2 to 4 cups (475 to 950ml) rendered duck fat (see note)

Prep Time

Cook Time

Total Time

16h

This Koji Duck Confit recipe creates tender, flavorful duck legs with a crispy skin. Marinated in homemade shio koji and spices, then slow-cooked in rich duck fat, the meat becomes succulent and falls off the bone. A traditional French dish with a Japanese twist that is sure to impress.

Koji

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Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

4 duck legs (about 2 1/4 pounds total; 1kg) (see note)

1 cup (300g; 240ml) homemade shio koji (see note)

2 teaspoons (6g) whole black peppercorns

3 star anise pods

2 to 4 cups (475 to 950ml) rendered duck fat (see note)

Steps

View steps on seriouseats.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

1,120kcal

56%
Fat

97g

4%
Saturated Fat

13g

0%
Carbohydrates

0g

0%
Fiber

0g

0%
Sugar

0g

0%
Protein

51g

2%
Cholesterol

247mg

12%
Sodium

100mg

5%

Percent Daily Values are based on a 2,000 calorie diet.

Koji Duck Confit Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts