Duck legs and thighs confited then marinated in Chinese five spice and baked until golden brown. They are surrounded by an orange and Cab Sav reduction sauce. Serve with baked vegetables, rice, salad or a vegetable stir fry. It's one of my all time favourite dishes and gets a "Wow!" every time I serve it to guests.
Place the duck fat into a slow cooker or suitably sized baking dish.
Heat on medium until the fat melts fully if it had solidified in storage.
Pat all surfaces of the duck dry with paper toweling.
Place the duck into the fat making sure it is fully submerged.
Put the lid on the slow cooker or baking dish.
The slow cooker can be set to medium to high as it only reaches about 85-100 deg celsius even on high.
Alternatively heat the oven to 100 degrees celsius and place the baking tray.
Cook the duck for at least 2 hours. It will often float to the top of the fat when done but the best way to check for doneness is to insert a skewer through the meaty part of the thigh and attempt to lift the leg out of the fat. Lift directly upwards with the point of the skewer downwards. If ready the duck will slide straight off with absolutely no resistance. If you have to shake it, even slightly, it's not ready.
Cook until the duck passes the skewer test.
Place on a rack for the fat to drain and allow to cool.
Prepare the marinade by mixing the olive oil with the five spice and the white pepper.
Place the duck in a suitable sized non reactive metal or glass dish.
Rub the marinade all over the meat to fully cover the surface.
Let stand for half an hour for the flavour to infuse.
Place the marinated duck onto a rack in a baking tray skin side up.
Cook in an oven set to 180 deg celsius for 20-30 minutes checking regularly. Once the skin has become golden brown and crispy the duck is ready.
Turn the oven off leaving the browned duck in to keep it warm while you make the sauce.
Add the wine to a small saucepan and bring to a simmer.
Add the cinnamon quill and the star anise.
Reduce the sauce by about half and add the orange juice.
Reduce by half again until the sauce has a slightly syrupy consistency.
Taste the sauce and add brown sugar bit by bit until it is sweetened enough to suit you.
Place the salad, centred, on a suitably sized plate.
Position the duck legs on top of the salad/vegetables and pour a little of the cab sav reduction in a circle around the plate.
Don't use too much of the sauce as it is very powerfully flavoured. You can always add more later if you want and it looks great on the plate.
A little chopped Parsley or chili can be used as a garnish.
Like all of my recipes this is GLUTEN FREE.
You can skim off the duck fat to use over and over again. Allow all solids to settle to the bottom and then ladle the fat into a bowl to cool. Once cold I like to place it in a sealed container and put it into the refrigerator for storage. It will last many many months if kept cold.
Duck fat makes wonderful fries and baked vegetables too!
Addition of some chili or Tabasco to the cab sav reduction adds yet another depth of flavour to the sauce.
