200g - Salt
10g - Allspice
3 Sprigs - Thyme
20g - Garlic
3 - Star Anise
1 Sprig - Rosemary
1g - Bay Leaves
1g - Black Pepper
1g - Coriander Seeds
2g - Orange Zest
850g - Duck Legs Boneless
8g - Protein Glue

Grind everything except the Duck and the Protein glue together. Rub the mixture all over the duck legs then refrigerate for a minimum of 6 hours. Dust the meat side of the Duck legs with the Protein Glue. Place in a mold with the skins facing out then place the mold in a vacuum pack bag.

In a water bath cook at 60C for 48hrs then refrigerate.
Slice and sear as needed.