Add the rice, skinless duck legs, ginger and star anise to a large saucepan and cover with the stock. Bring to a boil, then reduce the heat to low for a gently bubbling simmer.
Cook for 1 hour (covered) until the rice has broken up and the consistency is like a thick porridge. During the cooking, be sure to stir frequently to avoid sticking.
When cooked, remove the duck legs and when they’ve cooled slightly shred or chop the meat. Return the meat to the pan and discard the bones.
Season with salt and white pepper.
To make the duck skin/peanut topping
Add the duck skins to a cold dry frying pan and turn on to medium. Let this come to a temperature. The skins will begin to render out their fat. Tip the pan slightly and submerge the skins. Let them cook until golden brown and crisp (about 4-5 minutes).
Drain the skins on paper towels, then add the peanuts to the duck fat. Let them cook for 1-2 minutes until golden brown. Drain these on the same paper towels. While still hot, season with the 5-spice and salt and leave to cool completely.
When cooled, chop roughly and tip into a small bowl.
Serving the congee
Spoon a portion of congee into a small bowl and sprinkle over the ginger, spring onion, nuts/crunchy skins and then finally about 1 teaspoon of soy sauce.