Cure duck:
- Coat duck with dry cure: Place duck legs and all the Dry Cure ingredients in a large bowl and mix.
- Transfer to a dish large enough so the duck fits in a single layer. Cover and refrigerate for 12-24 hours.
- Brush off the cure and rinse the duck under tap water to clean.
Slow cooking (confit):
- Preheat oven to 210°F with a shelf in the middle of the oven.
- Place duck in a small metal roasting pan with high sides.
- Cover with duck fat: Pour fat over duck.
- Heat fat in pan: Place pan on the stove over medium-high heat.
- Turn off the stove. Cover the surface with baking/parchment paper, and cut to size so it sits on the surface of the fat over the duck. Gently push down to remove air bubbles. Cover the pan tightly with a double layer of foil.
- Transfer to oven. Cook for 8 hours.
Making Duck Confit Sauce:
- In a saucepan, cook the shallots and garlic in the duck fat until browning starts.
- Add the Kikkoman Soy Sauce, Dynasty Duck Sauce, and red wine to the pan, allowing the mixture to simmer and reduce.
- Strain the sauce to remove any solids.
Crisping skin and finishing Duck:
- Preheat oven to 465°F. Place a rack over a deep roasting pan.
- Remove duck from fat, allowing excess oil to drip off.
- Pour 1" of boiling water into the roasting pan. Place the duck on the rack, skin side up.
- Roast duck for 40 minutes. Rotate the pan as needed for an even color.
- Rest briefly, then drizzle the sauce. Serve and enjoy!
