Cure the duck legs

1. Pat the duck legs dry with paper towels.
2. In a large bowl, combine the dried thyme, ground fenugreek, ground coriander, kosher salt and black pepper.
3. Add the duck legs and rub the cure mixture all over them.
4. Cover and refrigerate overnight, or for up to 24 hours.

Cook the duck legs

1. Preheat the oven to 160°C (140ºC fan).
2. Arrange the duck legs snugly in a small baking dish or ovenproof pan.
3. Add the orange peel, bay leaves and crushed garlic around the duck legs.
4. Melt the duck fat and pour over enough fat to mostly submerge the duck legs. You may not need to use all of the duck fat.
5. Cover tightly with foil and cook for 4 hours, or until the duck is very tender and the meat easily pulls away from the bone.
6. Carefully remove the duck legs from the fat and set aside.
7. Allow the cooking fat to cool slightly, then skim off the duck fat and reserve it. Set aside 120 millilitres of the cooking liquid underneath for the sauce.

Make the sauce

1. Combine the white wine and white wine vinegar in a small saucepan.
2. Bring to a simmer and reduce by about half.
3. Add the orange juice, reserved duck cooking liquid and star anise, then continue simmering until slightly reduced and glossy.
4. Whisk in 1 tablespoon of reserved duck fat just before serving.
5. Taste and adjust the seasoning if needed.

Crisp the duck legs

1. Preheat the oven to 220°C (200ºC fan).
2. Pat the duck legs dry with paper towels, then place them skin-side up on a wire rack set over a tray.
3. Roast for 10–15 minutes, or until the skin is crisp and deeply golden.
4. Serve with the orange and star anise sauce spooned over or alongside.