Toast dry peppers until aroma comes out of the skin, hydrate in water for 5 min, blend into a paste with 1 clove of garlic and 30g of honey.
In a separate pan grind spices together and toast until golden.
Place duck crown in sous vide bag with yondu, olive oil and garlic.
Place in bath at 53c for 3 hrs. Shock in ice bath, once it’s been cooled down, dry skin with service cloth and place on roasting rack, roast at 450C for 4 min, take out of oven and brush with pepper mix and sprinkle spices, place in oven for an additional 5 min at 400C.
Take out of oven and let rest.
In a 1/3 pan infuse duck fat with aromatics and place duck legs in it, bring fat to high temperature, wrap in tin foil and place in oven at 350F for3 hrs, take out and let rest until plating time.