Easy Passion Fruit Duck Confit

6 Duck Legs

2 teaspoons of Pink Peppercorns or Black peppercorns

6 passion fruits seeds strained or passion fruit puree, (orange also works)

4 small yellow tomatoes for garnish

1 teaspoon of coriander seeds

Bay leaf

1 star anise

1 inch of fresh ginger

Prepare and season the legs

Preheat oven to 250F takes 4 hours to cook low and slow

With a pairing knife puncture the fat of the duck front and back of the legs.

In a small bowl mix 2 teaspoons of salt, 1 teaspoon of coriander seeds 2 teaspoons of pink peppercorns rub well all over the duck legs

Place duck legs skin side down in a Dutch oven add the ginger, bay leaf, and 1 star anise.

Cook for 4 hours checking it every hour or so to make sure the fat is rendering well

Turn your oven to 450 F

Place your duck legs in a sheet pan lined with parchment or foil and brown for about 10-15 min.

Sauce:

Add 1 cup of passion fruit juice and 4 tablespoons of sugar and 6 pink peppercorns and cook for about 25 min until it is reduced in half and it is a bit thick.

Finish the dish place the duck leg in the center of the plate, pour the sauce while hot, garnish with the tomatoes and few peppercorns.