* 2 Duck legs, skin on
* 2 whole Star anise
* Pinch of hickory smoke powder
* 1 teaspoon soft Brown sugar
* ¼ teaspoon Harissa seasoning
* ½ teaspoon Taste Sensation Lime Juice Powder
* 1 large thumb-sized piece of Ginger, sliced thinly
* 1 tablespoon Dark soy sauce


===Method===
* Grind all of the Spices apart from the Star anise to a fine powder in a Mortar and pestle
* Coat the Duck legs with the Spice powder
* Pop the Duck legs, sliced Ginger and Dark soy sauce in to a Lock and Lock box, cover and shake well
* Refrigerate the spicy legs for 10 hours or until you're ready to cook them
* After 10 hours, drain any excess liquid and seal the duck legs in a Vacuum seal bag
* Cook in a Sous-vide bath for 10 hours at 82°C (179.6°F)
* After cooking, discard the Star anise, pat the legs Dry and crisp the skin with a Map Gas Blow torch
* The Map Gas torches do not taint the food, which some blowtorches do
* Serve!

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