1 cup salt
1 cup sugar
1 teaspoon fennel pollen
1 tablespoon fennel seeds
6 quartered duck legs
1 cup duck fat
4 tablespoons curry paste
3 tablespoons chopped peeled fresh ginger
1 tablespoon turmeric
1 teaspoon curry powder
1 teaspoon chopped shallot
5 small dried chiles, crushed
Cream from two 13.5-ounce cans coconut milk, reserve milk for finishing the dish
4 cups chicken stock
3 tablespoons Asian fish sauce
3 tablespoons thin soy sauce (also called light or fresh soy sauce)
2 1/2 tablespoons palm sugar or light brown sugar
2 1/2 cups "00" flour, plus more for dusting
1 tablespoon gochugaru or chili powder
3 large eggs
1 teaspoon squid ink
1 pinch of salt
Grapeseed oil, for searing
Chopped fresh cilantro, for garnish
Lime wedges, for garnish
3 sheets crispy fried gyoza strips, homemade or store-bought
3/4 cup pickled cabbage
3/4 cup coconut milk
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