Crispy Duck Legs with Broccoli and Duck Fat Rice

I was thinking of making my own duck confit (you can buy it cooked, and I had used it before for my Bread Bowl Cassoulet), but the store I got the duck legs from doesn’t carry duck fat (why?), so I took inspiration from a Sioux recipe for Crispy Duck Legs AND a simplified Duck Confit recipe and added my own twist with mitmita and five spice powder.

The duck legs come frozen, and the thawed duck legs do need to be cured for at least 24 hours, plus it’ll take 3 1/2 hours to bake after curing, so this is not a last minute thing to buy or make for a same-day dinner.

I don’t know what was in the mitmita, but it usually contains African bird's eye chilies, cumin, cardamom, cloves, black pepper, cinnamon, ground ginger, and sea salt. The five spice powder includes star anise, cloves, cinnamon, fennel, ground ginger, white pepper, and licorice root (yeah, I know that’s 7, not 5, but it’s what I have!). I think I’m covered as far as spices are concerned.

The rice was cooked similarly to rice from Hainan Chicken Rice except it was with duck fat instead of chicken fat.

It's all in the timing; during the last hour of the duck in the oven is when the rice followed by the broccoli are cooked. Everything will be ready at the same time.

This recipe serves 2.

• 2 duck legs (about 1/2 lb each), thawed
• 1 tblsp coarse salt
• 2 tsp mitmita
• 2 tsp five spice powder
• 1/2 cup basmati rice
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 1 cup plus 2 tblsp water
• 1 tsp chicken bouillon powder
• 2 tblsp olive oil
• 1/2 lb broccoli
• salt to taste

1. Pat the duck legs dry with paper towels.
2. Prick the skin all over with a very sharp knife at an angle over the drumstick and the center of the thigh, avoiding piercing the meat.
3. Liberally rub the duck legs on all sides with salt, mimita, and five spice powder. 
4. Arrange duck legs skin side up on a plate and cover with plastic wrap. Refrigerate at least 24 hours.
5. 3 1/2 hours before dinner time, preheat the oven to 325°F. 
6. Take the duck legs out of the fridge. Brush off excess curing spices and pat dry with paper towels. 
7. Place the duck legs skin side down in a Dutch oven. Set it over medium low heat and cook until the fat is rendered, about 20 minutes. Reserve 2 tblsp of the rendered fat.
8. Turn the duck legs over. Put a piece of foil over the rim of the Dutch oven and put the lid on. Place the Dutch oven in the oven and bake for two hours. The foil will prevent the Dutch oven from being vacuum sealed and make it easier to remove the lid later.
9. Remove the lid and bake uncovered for another hour.
10. In the meantime, soak the rice for 30 minutes and drain.
11. Heat reserved duck fat in a saucepan over medium heat and sauté the ginger and garlic pastes for a couple of minutes.
12. Add the rice and sauté until translucent. Add 1 cup water and chicken bouillon powder. Bring to a boil, then cover and turn the heat to low. Cook for 15 minutes and turn off the heat. Fluff after 15 minutes and keep warm.
13. Heat the olive oil in a skillet over medium heat and add the broccoli. Sauté for 3 minutes. Add 2 tblsp water, cover, and cook over medium low heat until tender, about 3 minutes. Turn off the heat and season with salt to taste.
14. Put half the cooked rice on a plate and arrange a duck leg over the rice. Serve with sautéed broccoli.