Peking Duck Inspired Duck Confit

Cure the Duck

1. Pat the duck legs completely dry with paper towels.
2. In a small bowl, combine the salt and crushed black peppercorns.
3. Rub the salt and pepper mixture all over the duck legs, ensuring they are evenly coated.
4. Place the seasoned duck legs in a non-reactive dish, cover, and refrigerate for at least 12 hours, or up to 24 hours, to cure.

Confit the Duck

1. Preheat your oven to 300°F (150°C).
2. Remove the duck legs from the refrigerator and rinse off the cure mixture under cold water. Pat them thoroughly dry again with paper towels.
3. Place the dried duck legs snugly in a Dutch oven or oven-safe pot. Add the star anise, cinnamon stick, smashed garlic cloves, and thyme sprigs.
4. Pour the melted duck fat over the duck legs, ensuring they are almost completely submerged. Add more duck fat if needed.
5. Cover the pot tightly with a lid or aluminum foil.
6. Transfer the pot to the preheated oven and cook for 3 to 4 hours, or until the duck meat is very tender and easily pulls away from the bone.
7. Once cooked, let the duck legs cool slightly in the fat. You can store them submerged in the fat in an airtight container in the refrigerator for several weeks.

Crisp the Skin and Serve

1. When ready to serve, remove the duck legs from the fat, gently scraping off excess fat. Reserve the fat for future use.
2. Place the duck legs skin-side up on a baking sheet lined with parchment paper.
3. Broil on high for 3-5 minutes, or until the skin is golden brown and crispy. Watch carefully to prevent burning.
4. Serve the crispy duck legs immediately with hoisin sauce, sliced scallions, and optional julienned cucumber. Accompany with steamed pancakes or bao buns.