Braised Duck Leg with Charred Endive | Crescent Duck

Ingredients

• 8 Duck Legs
• 12 sticks of cinnamon
• 8 pieces of green cardamom
• 1/8 cup fennel seed
• 12 pieces star anise
• 8 pieces allspice
• zest of 3 oranges, chopped
• 1 head garlic, chopped
• 2 pounds salt
• 1 pound sugar
• 5 quarts chicken stock
• 4 heads of garlic, split lengthwise
• 1 teaspoon fresh thyme
• 15 black peppercorns
• 4 endive, leaves separated and cores discarded
• 1 1/2 pounds gai choy, cleaned
• 1 pound oyster mushrooms
• 1 1/2 tablespoons shallots, brunoised
• 4 cloves garlic confit
• 3 tablespoons sherry vinegar
• 3 tablespoons duckling jus, or reduced and thickened chicken stock
• 4 leaves raw endive, cut into thin strips (chiffonade)
• fine herbs (chervil, chives, tarragon, parsley)
• salt and pepper