Buy all your ingredients two days before you want to eat it. Make your cure by mixing your 5-spice with your salt and thyme. Place half of the cure on the base of a small tray, place the legs on top of the cure and pour the rest of your cure over the legs. Wrap and allow to cure in the fridge for 24 hours.
The next day, preheat your oven to 75°C, remove your duck legs from the fridge, wash the cure off thoroughly and pat dry with a kitchen cloth. Melt your duck fat, submerge your legs in the fat, wrap in foil and place in oven for 18hrs.
The following day, an hour before the duck is ready, peel and grate your potatoes, salt them thoroughly in a sieve leaning over a bowl, cover and place in fridge for 15min. Remove, rinse under cold water until all salt is removed and squeeze all the water out. Add an egg yolk and some chopped chives to your dry potato mix, divide into two and form your rosti.
Heat a layer of oil up in a frying pan to a high heat, fry your rosti until golden on each side and finish in oven for 5-10 min or until cooked through. Remove duck from the oven and allow to cool for 15min in the fat.
Mix your mayo and hoisin sauce together and set aside. Remove your Rosti from the oven and place on your plate. Place kitchen paper on a plate, remove the legs from the fat and place on top of kitchen towl to drain the fat. Pull the meat apart from the bone and place on top of your rosti, fry your egg sunny side up and place next to your duck meat, finish with hoisin mayo, baby tomatoes and spring onion.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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