by Chef Masa Miyake of Miyake – Portland, ME
December 2010
Yield: 6 Servings
200 grams miso
40 grams mirin
60 grams dashi (Japanese bonito and seaweed stock)
5 grams salt
13 grams sugar
20 grams whole prepared sansho peppercorns (or 1 gram powdered)
6 duck legs
Duck fat
Mix the miso, mirin, dashi, salt, sugar, and peppercorns or crushed pepper together and pour over the duck legs, mixing well. Cover with plastic wrap, pressing down to make sure legs stay fully coated in mixture, and refrigerate for 2 days.
Preheat the oven to 200°F. Rinse and dry the legs, place them in a roasting pan, and cover with the duck fat. Bring to a simmer on the stove top and put into the hot oven for 3 to 4 hours, or until the meat falls off the bone. Let the duck legs cool in the fat until they reach room temperature; pull the meat off the bones to serve.