South Indian spiced duck confit with red rice khichdi

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• 4 duck legs
• 2 tbsp salt
• 1 tsp sugar
• 1 tsp Kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cardamom
• ¼ tsp nutmeg
• ½ tsp ground fenugreek
• about 700 g duck fat
• 1 cinnamon stick, 3 dried red chilies, 4 cloves, 1 tsp black mustard seeds, 1 tsp fennel seeds, 1 tsp black peppercorns (sachet)
• 200 g red rice (or brown rice), rinsed
• 75 g moong dal, rinsed
• 30 g butter
• 1 tsp cumin seeds
• ½ tsp turmeric
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 shallot, minced
• 1 serrano chile, minced
• about 1 L water
• 120 g plain yogurt
• cilantro, to finish