4 duck legs (about 2 1/4 pounds total; 1kg) (see note). To take this insane piece of meat even further over the top, Smookler cooks it confit-style in a vat of 20 quarts of rendered dry-aged beef fat. For this spin on French duck confit, we use shio koji in place of the traditional salt and spice cure, slathering it on duck legs with black peppercorns and star anise. Fully submerging legs in duck fat allows them to be stored for a long time after cooking, while also imparting the fat with extra flavor for subsequent cooking projects. Because of the salinity of the marinade, there is no need to season the duck with additional salt. Add 2-3 chunks of your favorite smoking wood to the pre-heated charcoal briquets then adjust the bottom vents to bring the temperature to 350 degrees. This duck confit is intensely savory, with a background note of sweetness from the natural sugars from the koji kin, which also helps produce deep golden brown skin when you eventually crisp it for serving. Stir-fried rice noodles with shrimp, pork, and vegetables. After an hour, prepare smoker or grill for indirect cooking then add 3-4 chunks of your favorite smoking wood to the pre-heated charcoal briquets. Beef rib roast, preferably prime grade (3 ribs, 5-7lbs) 4 lbs unsalted butter; 10 sprigs of rosemary; 10 sprigs of thyme; 5 garlic cloves, crushed; Remove ribs from rib roast and portion the roast into 5 steaks of uniform thickness. Layer a few sheets of foil out criss cross. Professional carnivore Nick Solares loves two things: dry-aged beef and prime rib. Remove the ribs from the smoker or grill and allow them to rest for 10 minutes before slicing and serving. Sasha spent two years at America's Test Kitchen where he created and tested recipes. Read more: How to Make Classic Duck Confit (and Give It a Koji Twist). We may earn a commission on purchases, as described in our affiliate policy. Cover the smoker or grill and allow the ribs to smoke for 20-30 minutes until heated through and golden brown. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. Copyright (c) SIDE Ink, LLC. If only every turkey could say the same. We do not recommend using store-bought prepared shio koji for any recipe, as store-bought versions vary wildly in quality. Remove the baking dish from the smoker or grill and refrigerate until you are ready to re-heat and serve the ribs. Gently remove the ribs from the fat, scrapping any excess off with a spoon. The Meat Show heads to Mu Ramen in NYC for one wild beef experiment. As demonstrated recently with prime rib, savory and funky shio koji is great at bringing out the meaty best in ingredients. A gentle and slow cook in a low oven yields tender and silky duck confit. The BBQ And Grilled Tools Everyone Should Own, 10 BBQ and Grilling Cookbooks Everyone Should Own, "Died and Gone to Heaven" Smoked Pork Ribs Confit, ← Grilled Watermelon with Spicy Honey and Citrus Salt. Please also read our Privacy Notice and Terms of Use, which became effective December 20, 2019. When trying to figure out how much time you need to roast your prime rib, use this simple calculation: weight of the prime rib x 5 = total roasting time in minutes. You can render duck fat yourself from breaking down whole ducks, and also purchase containers of rendered duck fat at well-stocked supermarkets or online. Cover the smoker or grill and allow the ribs to braise in the fat for 1 hour then cover the baking dish with aluminum foil and continue cooking for another 2 hours. Post whatever you want, just keep it seriously about eats, seriously. Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef. Season the meat liberally with the Montreal steak seasoning and sear the whole thing in a big roasting pan, or get it... 3. And while they bear no real resemblance to traditional smoked ribs that have been coated in dry rub and sauced, these smoked confit pork ribs are a super luxurious alternative that can be served when you really want to impress your family or guests! https://www.seriouseats.com/recipes/2020/01/koji-duck-confit.html For example, if you have a 3-pound roast, 3 × 5 = 15 minutes. 1 rack of baby back ribs (approximately 2.5lbs. To re-heat the ribs, remove the baking dish from the refrigerator and allow it to sit for one hour before starting the smoker or grill so the pork fat can soften. Place the rack of ribs bone-side down on the smoker or grill away from direct heat. Curing duck legs with funky shio koji imparts savory depth to the meat with a hint of sweetness, while also tenderizing it. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month. Season ribs with Kosher salt and ground black pepper then set meat side down in a heat resistant baking dish long enough to fit the entire rack. Rich, tender, and covered in gravy. This recipe can easily be scaled up or down for any number of duck legs you want to make; just note that the ratio of rendered fat to duck may change dramatically as the size and shape of the cooking vessel does. If you've been curious about the transformative powers of shio koji, this is a great recipe to start with. Once the ribs have firmed up (this is an important step as the ribs will be too tender to remove intact while still hot), they are placed back on the smoker or grill and smoked over high heat until golden brown. Reserve the remaining pork fat for use in frying or other dishes. newsletter, Watch: How La Taqueria Became a San Francisco Classic, Watch: This Is How You Cook With Liquid Nitrogen, Watch: How Shave Ice, Hawaii’s Coolest Treat, Is Made, Watch: This 26-Ounce Dry-Aged Rib-Eye Is a Carnivore Fantasy, Why Filipino Soul Food Fans Go Nuts For Chain Jollibee, From the Strategist: The Best Turkeys You Can Order Online, According to Experts, Center for Disease Control Says to Bring Your Own Food if You Insist on Doing Thanksgiving This Year, Chipotle Is Test-Driving a Delivery-Only Restaurant, Amid Tension With White Fishermen, Indigenous Coalition Buys Entire Nova Scotia Seafood Supplier. Some comments may be held for manual review. Professional carnivore Nick Solares loves two things: dry-aged beef and prime rib. Have you cooked this recipe? How to Make Classic Duck Confit (and Give It a Koji Twist), render duck fat yourself from breaking down whole ducks, Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous, Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and, Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad, Break Out Your Nonstick Skillet for the Best Crispy Duck Leg Confit, These Smothered Turkey Wings Make Their Own Delicious Gravy. Cover the smoker or grill and allow the ribs to smoke for 20-30 minutes until heated through and golden brown. Making your own shio koji is worth the effort. Grilled Rib Eye with Onion Confit. I have long been a fan of duck confit, a dish in which duck (usually the leg and thigh portion) is covered in duck fat, slow roasted, then refrigerated in the fat until ready to re-heat and use in any number of dishes. Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Round the resulting number to the nearest whole number. The result is an earth-shatteringly rich piece of meat that truly isn’t available anywhere else. Did the CDC say how long we have to wear facemasks? Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat (if using), making sure they are completely submerged in fat. The koji cure is then rinsed off, the duck legs are submerged in rendered fat, and they're cooked low and slow in the oven until tender. This is... 2. All products linked here have been independently selected by our editors. Place the rack of ribs bone-side down on the smoker or grill away from direct heat. Smookler loves dry-aged prime rib, but he doesn’t think other chefs have taken it far enough. By choosing I Accept, you consent to our use of cookies and other tracking technologies. The Day Before Cooking Confit: Combine duck legs, shio koji, peppercorns, and star anise in a 1-gallon zipper-lock bag. Duck confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, for up to 1 month. This recipe will work with all breeds of duck, but was developed using Pekin (also known as Long Island), and Alina ducks. Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours. Lay bag flat on a rimmed baking sheet and refrigerate, for at least 12 hours and up to 24 hours. Pull the meat out of the fridge and let it settle to room temperature while the oven heats to 325 degrees. ), membrane left intact to help ribs stay together during the cooking process, 22 ounces Epic Berkshire Pork Lard, room temperature. Remove the ribs from the smoker or grill and allow them to rest for 10 minutes before slicing and serving. Reserve the ribs for making jus or stock. His goal is to create the ultimate prime rib experience. The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. They are often too sweet and are treated with alcohol to extend shelf life. 2 bone-in New York Beef rib eye steaks (about 1-1/2 pounds each), fat trimmed 1 tablespoon plus 1-1/2 teaspoons favorite steak seasoning 1 tablespoon PICS vegetable oil 2 medium Vidalia onions, sliced into 1/4-inch-thick rings These are the crispiest, most flavorful roast potatoes you'll ever make. Massage bag until duck legs are evenly coated on all sides with shio koji. Seal bag, pressing out as much air as possible. In the recipe below, baby back ribs are covered in pork fat then cooked on the smoker or grill for several hours before being chilled in the fat. Cover the ribs completely with as much pork fat as needed then set the baking dish on the smoker or in the center of the grill away from direct heat.