Peking Duck Steamed Buns

Make duck confit like a pro! Chef Howard Jang shows us how to make a favorite item from Lucky Luna, his Greenpoint, Brooklyn restaurant. 

2 quarts duck fat (or canola oil)
3 duck legs
3 star anise
1 cinnamon stick
1 T crushed fresh ginger
zest of 1 orange
1 tablespoon fennel seeds
1 tablespoon coriander seeds
2 bay leaves
coarse sea salt
5 steamed buns
hoisin mayo: 1 part hoisin, 2 parts mayo
chopped scallions, for garnish

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