Eastington@Paddington

loosely inspired by Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi Recipe: https://www.seriouseats.com/crispy-koji-duck-confit-with-garlicky-duck-fat-rice-and-umeboshi

I was lazy and had duck fat to use.

Sushi Rice (the only short grain I could get quickly) washed to remove most of the starch. Microwave 10m. Mix with duck fat and preserved garlic.

Love a Duck confit duck legs under the grill.

Served with an assortment of pickles (mostly bought, some home made)

Surprisingly good! and very little effort.