Total Time: 1 hour - 1.5 hours + 12 hours marinating time, Serves 2

Duck Legs

  • 2 Duck Legs
  • 1 cup Rendered Duck Fat

Five-Spice Cure for Duck Legs

  • 1/4 cup Kosher Salt
  • 1/4 cup Brown Sugar
  • 1 tablespoon Fennel Seed
  • 1/2 tablespoon Clove
  • 1/2 tablespoon Szechuan Peppercorns
  • 1 Cinnamon Stick (Broken Up Into Pieces)
  • 2 Star Anise Pods (Broken Up Into Pieces)
  • 2 Bay Leaves (Crushed)


  • Crush the star anise, cinnamon stick and bay leaves by putting them in a small plastic bag and using the bottom of a heavy pan.
  • Toast the star anise, cinnamon, bay leaves, clove, fennel seed, and peppercorns lightly in a dry saute pan until fragrant, 1-2 minutes.
  • Once the spices are cooled, thoroughly mix with the salt and sugar.
  • Coat the legs generously with the mixture, place into a covered container overnight, about 12 hours.
  • Remove the legs from the cure, rinse and pat dry.
  • Place the duck legs skin side down in a high-sided baking dish or ovenproof saucepan with the duck fat.
  • Cover tightly with a lid or foil and place into a 300-degree oven for two and a half hours or until a fork can slide in and out of the leg with little resistance.
  • This can be done a day in advance and sit submerged in the fat in the fridge until ready to use. Reserve all rendered fat for later cooking.
  • To finish, heat up a medium saute pan with a tablespoon of the duck fat and sear the confit legs until crispy on both sides. Roughly 1-2 minutes per side.