Duck Breast with Confit Leg

Ingredients:
4 Duck legs, keep the skin on
8 oz. Kosher Salt
2 oz. Sugar
1/2 tablespoon Star Anise
1/2 tablespoon Coriander Seeds
1/2 tablespoon Pink Peppercorns
1 teaspoon Anise Seeds
1/2 teaspoon Chopped Thyme
1 Bay Leaf

Directions:
Cover the duck legs with a mixture of the ingredients listed above and refrigerate for 10 hours. Remove the duck legs from the refrigerator, rinse and pat dry. On the stovetop, slow cook the duck legs in duck fat or oil - do not boil. Keep the pan covered, and keep turning the duck legs in the pan. The duck meat is done when it falls off the bone. Serve either on the bone or remove meat from the bone. The duck meat can be served warm or cold.
Prepare duck breasts as described above, and refrigerate for only 2 hours. Remove the duck legs from the refrigerator, rinse and pat dry. Place the duck legs in a pan and sear them, skin side down and then roast in a 350-degree oven for 12 minutes and rest for 7 minutes. Carve into slices.