1large red cabbagequartered, cored, and thinly sliced
1large onionfinely sliced
4pearsquartered, cored, and sliced
1tbspsoft brown sugar
1tbspred wine vinegar
On the day before serving, combine the salt, rosemary, thyme, bay leaves, orange zest, cinnamon stick, and peppercorns in a large tray or bowl.
Prick the skin of the duck legs with a fork or skewer and place skin-side down in the salt mixture, and fully submerge. Cover or transfer to a zip-lock bag and refrigerate for at least 12 hours (up to 36 hours).
Once cured, rinse the curing mixture off of the duck legs and pat dry.
Preheat the oven to 120C/Gas ½.
In a casserole or oven-proof saucepan, melt the duck fat and gently add the duck legs to the pan with the garlic cloves. Bring to a simmer and transfer to the oven.
Cook for 3-4 hours until the meat is tender and the duck is well-coloured. If need be, transfer the duck legs to a baking tray and crisp up the skin in the oven at 200C/Gas 6 for approximately 30 minutes, keeping an eye on the duck, to prevent it from burning.
For the braised red cabbage and pear
While the duck is cooking, core and thinly slice the red cabbage and slice the onion. Add to a large saucepan with the wine, cinnamon, star anise, sugar, and vinegar.
Bring to the boil and cover the pan. Simmer the cabbage for one hour. Add a splash of water if necessary.
Add the pear to the pan and simmer for another hour. Add water if the cabbage dries out while cooking. Strain (if necessary), season with a generous pinch of salt, and serve alongside the duck confit.