Experience the fusion of French culinary art and Chinese spices with this Five-Spice Duck Confit, offering a tender, flavor-packed experience.
Five-Spice Duck Confit
Experience the fusion of French culinary art and Chinese spices with this Five-Spice Duck Confit, offering a tender, flavor-packed experience.
Ingredients
Instructions
Season the Duck
Rub duck legs with five-spice powder, salt, and pepper. Let them marinate for at least 2 hours or overnight in the refrigerator.
Cook the Duck
Preheat your oven to 130°C (275°F). Place the duck legs in a single layer in a deep baking dish. Scatter the crushed garlic around the duck. Melt the duck fat and pour it over the duck legs, ensuring they are completely submerged in fat.
Slow Cook
Cover the dish with foil and cook in the oven for about 2 hours, or until the meat is very tender and easily pulls away from the bone.
Crisp the Skin
Before serving, heat a skillet over high heat. Remove the duck from the fat and place skin side down in the skillet. Cook until the skin is crispy and golden brown.
