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

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Dark and Stormy

The Bar

Ingredients (7)

  • 1.5 oz. Captain Morgan Dark Rum
  • 0.75 oz. Lime Juice
  • 3.5 oz. Ginger Beer
  • 2 dashes of Bitters
  • Ice
  • Cherry Garnish
  • Sprigs of Rosemary Garnish
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