4 free-range duck breasts (skin scored)
1 Tbs Maldon salt
1 tsp black peppercorns
4 star anise pods
4 allspice berries
Heat peppercorns, star anise, allspice & juniper in a small pan to release their oils. Then transfer once cooled to pestle and mortar and add salt and grind mixture.
Rub the mixture into the duck breast and let it rest for 4 hours.
Transfer breasts to vacuum-sealed bag and cook in slow cooker on low setting for 2 hours.
Fry in rendered duck fat until skin is dark brown.
Cooks in: 30 minutes
Pairs well with Survivor Pinotage.
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