Scatter the bay leaves, thyme, star anise and garlic evenly on the bottom of a roasting tin. Season the duck legs with salt and black pepper and arrange in a layer in the tin. Melt the duck fat in a pan and carefully pour over the top. Cover the roasting tin tightly with foil, then put it in the oven and
Leave to cool, then take the duck legs out of the fat and shred the meat off the bone. Mix
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