(Can be made a day ahead if required.)
Preheat oven to 150 degrees centigrade or gas mark 3.
Season the duck legs with salt and freshly ground pepper and Chinese five spice
Place the duck legs into a roasting tray or earthenware dish, half full with the goose/duck fat
Cut the garlic bulbs in half across the middle and place along with the star anise and thyme into the tray or dish with the duck legs
Gently heat the duck legs on the stove top until the goose/duck fat has melted, you should have enough fat to cover the duck legs (if not add a little more fat until just covered)
Cover with a lid or tin foil and cook in the oven for about 1 ½ - 2 hours. Check them after 1 ½ hours they should be on the bone but soft to touch. Be careful when taking the duck legs out of the oven because of the duck/goose fat in the tray dish.
Once cooked take them out onto a cooling rack and drain off the excess oil and serve immediately
Alternatively you may chill in the fridge, then they can be reheated in the oven skin side down for about 20 minutes until the skin goes crispy
Confit duck legs can be used in many different ways, we like to serve them as a starter with crispy cos lettuce and bean-sprouts with a honey and soy dressing, or as a main course with haricot bean and Toulouse sausage cassoulet.