The intricate notes of anise and nutmeg compliment the mildness of the bok choy and peppery mustard greens. With so many flavors at play, you’ll want to serve this dish with plain steamed white rice.
- 2 tbsp. juniper berries
- 1⁄2 piece star anise
- 1 tsp. dried green peppercorns
- 1⁄2 tsp. ground nutmeg
- 1⁄2 tsp. salt
- 1 large clove garlic, peeled and crushed
- 2 tbsp. white wine vinegar
- 4 duck legs, with thighs (about 2 lbs.)
- 1 lb. mustard greens, with stems
- 1 lb. bok choy
- 1 cup Enriched Duck Stock or Chicken Stock
- 4 medium red onions, cut into ½” slices
- Grind juniper berries, anise, and peppercorns to a powder with a mortar and pestle and place in a bowl. Add nutmeg, salt, garlic, and vinegar and stir to form a paste. Rub duck legs well with paste, forcing some under the skin. Cover; refrigerate for 24 hours.
- Bring duck legs to room temperature. Preheat oven to 375°. Place duck legs skin side down in a large cast iron pan or ovenproof skillet. Oven-sear to a mahogany color, about 30 minutes. Remove duck legs from pan and discard fat. Wipe out pan.
- Reduce heat to 325°. Place mustard greens and bok choy in the same pan and add stock. Top vegetables with onions and duck legs. Cover tightly and cook until duck is tender, about 1½–2 hours.