Peking Duck Confit - Uwajimaya

Ingredients

• 6 Moulard duck legs
• ½ gallon duck fat (any cooking oil will also work)
• 1 tablespoon star anise
• 1 teaspoon allspice
• 1 teaspoon cloves
• 1 tablespoon black peppercorns
• 1 head of garlic (split)
• Salt (to taste)
• 6 to 8 mini folded bao buns
• All bones from duck legs
• 2 large onions (sliced)
• 1 garlic clove (minced)
• 1 gallon chicken stock
• 3 red radishes (quartered)
• 1 English cucumber (thinly sliced)
• 1 pint sugar
• 1 pint rice vinegar
• 1 pint water
• 1 tablespoon allspice
• 1 teaspoon chili flakes