Preheat the oven to 80°C

To begin, add the coriander, chillies, salt, garlic and peanut oil to a blender and blitz until combined. Rub the mixture all over the chicken legs and place in the fridge for 2 hours to lightly cure. After this time, wash off the mixture and dry thoroughly a.5 14 ml of peanut oil b.4 handfuls of coriander, small c. 4 red chillies, Scott uses a large, medium-strength chilli d. 1.7 grams of sea salt e. garlic cloves

To confit the chicken legs, place the legs in a deep pan (or two smaller pans) that are big enough to comfortably hold them. Add the legs and enough of the liquid chicken or duck fat to cover (saving the rest for deep-frying later)

a. 4 chicken legs, thigh and drumstick attached, skin on and bone in b. 2 71 ml of chicken fat, or duck fat if you can't find it c. 2 71 ml of chicken fat, or duck fat if you can't find it

Cover with foil and cook in the oven for 3 1/2 hours

Meanwhile, prepare the pickled cucumbers. Make the amazu by warming the rice vinegar, sugar and salt together in a pan to dissolve the sugar and salt – do not boil. Remove form the heat and allow to cool before using a. 28 grams of salt b.1 568 ml of Japanese rice vinegar c. 9 7 grams of caster sugar

Chop the cucumber and submerge in the amazu. Submerge in the pickle for at least 2 hours, or preferably overnight

a. 1 large cucumber

To make the peanut soy, simply combine all the ingredients in a bowl and set aside until ready to serve

a. dried chillies, 1 or 2 depending on taste, finely chopped b. 7 1,7 grams of unsalted peanut, roasted c. 284 ml of kecap manis

When the chicken legs are cooked, remove from the oven and allow to cool in the fat. At this stage, they can be stored submerged in the fat for 4–5 days before using. If this is the case, simply remove the legs from the fat and allow to come up to room temperature for approximately 30 minutes before frying

Preheat a deep pan or deep-fryer of chicken or duck fat to 160°C

a. 2 71 grams of chicken fat, or duck fat if you can't find it

Just before serving, deep-fry the confit chicken legs until the skin is nice and golden, for approximately 5 minutes

Drain on kitchen paper and serve with the pickled cucumbers and plenty of peanut soy