Togarashi Duck Confit Nuggets with Yuzu Aioli & Yuzu Caramel

Directions

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1. Break the whole duck or chicken down into leg quarters and breasts, trimming excess skin. Submerge the leg quarters in duck or chicken fat with the thyme and garlic and confit at 275°F.

2. After about 1 hour, add the breasts to the same fat. Pull the breasts once they hit 165°F internal, about 45-60 minutes, so they do not dry out -- then continue cooking the legs alone until fork-tender, about 2.5-3 hours total.

3. Cool slightly, then pull the meat from the bones and skin; discard the bones and shred the duck or chicken meat. (Can be done up to 2 days ahead and refrigerated.)

4. Pulse the shredded duck or chicken in a food processor in short bursts until finely broken down but not pureed.

5. Transfer to a bowl and mix in the tamari, mirin, rice vinegar, Orange Gochugaru Chile Seasoning, and salt until evenly combined.
6. Portion into 1/2 oz nuggets and shape by hand into rounded pieces.
7. Freeze on a parchment-lined sheet tray until firm, about 1-2 hours.
8. Whisk the salt into the potato starch. Set up a standard 3-step breading station: seasoned potato starch in the first dish, beaten eggs in the second, rice panko in the third.
9. Dredge each frozen nugget in potato starch, dip in egg, then coat in rice panko, pressing gently to adhere.
10. Cook from frozen using your preferred method, until golden brown and the internal temperature reaches 165°F: deep fry at 350°F, 3-4 minutes (fry in batches without crowding); bake at 425°F, 12-15 minutes (flip halfway, on an oiled wire rack over a sheet pan); or air fry at 400°F, 8-10 minutes (shake the basket halfway, light oil spray).
11. While still hot, toss the nuggets in the Spiceology Togarashi Blend until evenly coated.

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1. Can be made while the duck or chicken confits, or up to a day ahead for the best flavor. Whisk together the mayonnaise, yuzu extract, and Spiceology Pink Peppercorn Lemon Thyme Blend until smooth.

2. Cover and refrigerate at least 15 minutes before serving -- the blend flavor blooms as it sits, so a day ahead is ideal. Holds refrigerated up to 1 week.

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1. Make just before serving. Warm the store-bought caramel sauce gently in a small saucepan over low heat, stirring until it loosens and is just warmed through -- do not boil.
2. Remove from heat. Stir in the yuzu extract and sumac. Stir in the heavy cream if the sauce needs thinning, and add a pinch of flaky sea salt. Taste and adjust yuzu extract to preference.

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1. Serve the nuggets warm alongside the Yuzu Aioli for dipping and the Yuzu Caramel for drizzling.