• 6 Ducks thigh and leg

  • 3 sprigs Thyme

  • 1 Lemon Zest removed into strips

  • 1 orange Zest removed into strips

  • 6 Garlic Cloves lightly crushed

  • 3 star anise

  • Salt

  • 500 ml duck fat


  • 1.

    Prepare duck portions by removing each thigh-bone, then just below the

  • 2.

    Knuckle end of each leg – this allows the meat to shrink down during cooking.

  • 3.

    Place portions in a shallow dish with thyme, lemon and orange zest, garlic, star anise and a generous amount of salt.

  • 4.

    Rub mixture well over portions, then cover and refrigerate for 24 hours.

  • 5.

    Preheat oven to 150 C. Heat fat or oil in saucepan until quite hot, pour over duck then place dish in oven and slow–cook for 2-3 hours or until tender.

  • 6.

    Cool, then store duck in a clean container covered with the cooking fat to seal and preserve it.

  • 7.

    To serve, preheat oven to 180C.

  • 8.

    Remove duck from fat and place in oven until warm, then place under a preheated hot grill just prior to serving to crisp the skin.

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