Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and <em>Umeboshi</em> Recipe

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 4 legs koji duck confit, brought to room temperature and gently removed from fat
  • 1/4 cup plus 1 teaspoon (65ml) duck fat from koji duck confit, divided
  • 4 medium cloves garlic (20g), thinly sliced
  • 4 cups hot cooked rice, preferably short-grain (see note)
  • 5 umeboshi (45g), pitted and finely minced (see note)
  • 1/4 cup (15g) roughly chopped fresh cilantro leaves and tender stems
  • 1 tablespoon (6g) toasted white or black sesame seeds, plus more for garnish
  • Kosher salt

Directions

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Winter Spiced Negroni

The Bar

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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