Braised Duck and Vegetables with Asian Spices

The best way to serve this Asian duck confit is to let the duck cool to room temperature, then take it off the bone and place it on a bed of greens, or reheat it and serve with white rice (especially Sticky Rice Steamed in Banana Leaves). Despite the long cooking time, with no added liquid, the duck legs remain moist and become tender from the aromatic steam created by the cooking vegetables.

Note that this dish uses only duck legs. Use the breasts