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