Step 1:

Put the salt and peppercorns and star anise in a pan and stir-fry over low heat for about 5 minutes, until the salt turns light brown.

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Step 2:

Rinse the duck legs, drain them on paper towels, and rub the peppercorn salt evenly over each leg. Cover with plastic wrap and refrigerate for about 2 days.

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Step 3:

Take out the duck legs and rinse the pepper salt well.

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Step 4:

Add cold water and duck legs to the pot, the water is completely not over the legs, add star anise and ginger, boil for about three minutes on high heat, turn off the fire and simmer for about 20 minutes.

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Step 5:

Take out the duck legs, cool boiled water to fill once again, plastic wrap cover, put into the refrigerator for about 4 hours.

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Step 6:

Duck legs chopped, plate.

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