• 1 Tbsp Sarawak black peppercorns

• 1 Tbsp coriander

• 1 star anise

• 6 duck legs with thighs

• 3 Tbsp sea salt

• 1½ Tbsp Demerara sugar

• 2 bay leaves

• 5 marjoram sprigs 

• 10 thyme sprigs 

• 3 shallots, sliced

• 3 garlic cloves, crushed

• 5 cups duck fat

In a large non-reactive bowl, combine toasted spices, sea salt, sugar, herbs, shallots and garlic. Press duck legs into mixture to coat each leg evenly. Tightly cover bowl and marinate in the refrigerator for 24 to 48 hours.

Preheat oven to 200°. In a small saucepan, melt the duck fat. Remove duck legs from the refrigerator and carefully brush marinade from the legs. Arrange the legs in a single, tight layer in an earthenware casserole or heavy lidded 6-quart stock pot. Pour the melted duck fat over the duck legs to cover and place in the oven.

Allow to cook gently until meat is easily pierced and nearly falls away from the bone, approximately 4 to 5 hours. Remove duck from oven, cool and store the duck in the fat. The confit can be stored for a minimum of one week and up to one month, but should be salted a day before you plan to cook it.