Ingredients

Duck Confit and Rice Cakes
4 duck legs confit
Duck fat reserved from confit
3 oz shitake mushroom caps, stems removed
Salt and freshly ground pepper
lb rice cake logs
2 Tbsps sugar
3 Tbsps soy sauce
1Tbsp plum sauce
1 Tbsp grated onion
2 cloves garlic
2 tsp sesame seeds, toasted
1 chili pepper
1 jalapeno pepper, seeded and chopped
1 bunch scallions, sliced into strips

Duck Confit (FCI Recipe)
4 duck legs
60ml kosher salt
Pinch of pink salt/curing salt
5g minced garlic
10 black peppercorns, mignonette
1 bay leaf, crushed
1 sprig thyme, chopped
500-750ml duck fat
1/2 head garlic, crushed
1 whole clove

Description

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