How to Make Classic Duck Confit (and Give It a Koji Twist)

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How to Make Classic Duck Confit (and Give It a Koji Twist)
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The pros, the cons, and the how-to for classic and not-so-classic duck confit.

I don't think one method is far superior to the other, so to help you make the call on whether to go with analog or digital confit, I am turning to the tried-and-true technique for hemming and hawing over issues: a pros and cons list.So what does traditionally prepared duck confit have going for it, other than the fact that making it gives you the cred to throw some scornful Parisian side-eye at anyone who could be so gauche as to serve a winter cassoulet without it? Here are the highlights.

Once the confit has finished cooking, the flavors of the confit and the fat that it's stored in continue to develop as the confit ages and "ripens," a process that preserved meat purists will argue is essential to duck confit. Because the sous vide confit method doesn't use any additional duck fat , the long-term storage options of traditional confit don't apply. Sous vide confit is best enjoyed within a week of cooking. Classic confit can be stored in the refrigerator for at least a month and really a lot longer than that—I have a batch ripening right now in the test kitchen fridge that I made two months ago.

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