Orange and Star Anise-Braised Duck Legs

Ingredients

• • 6 duck legs with skin
  • 1 tbsp (15 ml) olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 onions, chopped
  • 6 garlic cloves, chopped
  • 3 thyme sprigs, plus more for serving
  • 5 star anise
  • 1/2 cup (125 ml) orange liqueur
  • 1 container (300 ml) veal stock
  • 1 1/2 cups (375 ml) chicken broth
  • 1 orange, zest finely grated, plus more for serving
  • Fleur de sel, for serving