Spiced Duck Leg Confit With Farro Risotto

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Ingredients

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground fennel seed

1 teaspoon ground coriander seed

1/2 teaspoon red chile flakes

1 small pinch of ground clove

4 duck leg quarters (leg and thigh)

1 quart rendered duck fat or 2 cups olive oil and 2 cups vegetable oil

1 to 2 tablespoons olive oil

-- Farro Risotto (see Recipe in article link)

-- Balsamic or sherry vinegar (optional garnish)

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