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

Traditional confit starts with an overnight cure for the duck legs, which always involves salt to season them, and then usually includes spices and aromatics of some kind. For my classic version of confit, I season duck legs with kosher salt and then buzz up a simple mixture of alliums in a food processor.

The koji version I developed is even simpler, provided you have the shio koji ready to go. To maximize contact with the koji and not waste a ton of it in the process, I cure the legs in a zipper-lock bag, combining duck legs with a healthy coating of the koji marinade along with peppercorns and star anise pods. Due to the high salt content and enzymatic activity brought by the koji, the duck legs must be cured for no more than 24 hours, and they are good to go after just 12.

When working with four duck legs, I like to use a 3-quart saucier, which is big enough to hold the legs in a single layer, but does so very snugly so that you don't need a ton of rendered fat to cover them.With the legs fully covered in melted fat, pop a lid or some foil over your cooking vessel and transfer it to a low oven . Now it's a waiting game: the low-temperature cooking takes a while , but you will be rewarded with silky, tender confit.

Question: Would pink salt work with the koji recipe, or should I only use that if I'm doing the trad one?

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