Duck Confit Khao Soi

Name: Duck Confit Khao Soi
Ingredients: 1 cup salt; 1 cup sugar; 1 teaspoon fennel pollen; 1 tablespoon fennel seeds; 6 quartered duck legs; 1 cup duck fat; 4 tablespoons curry paste; 3 tablespoons chopped peeled fresh ginger; 1 tablespoon turmeric; 1 teaspoon curry powder; 1 teaspoon chopped shallot; 5 small dried chiles, crushed; Cream from two 13.5-ounce cans coconut milk, reserve milk for finishing the dish; 4 cups chicken stock; 3 tablespoons Asian fish sauce; 3 tablespoons thin soy sauce (also called light or fresh soy sauce); 2 1/2 tablespoons palm sugar or light brown sugar; 2 1/2 cups 00 flour, plus more for dusting; 1 tablespoon gochugaru or chili powder; 3 large eggs; 1 teaspoon squid ink; 1 pinch of salt; Grapeseed oil, for searing; Salt; Chopped fresh cilantro, for garnish; Lime wedges, for garnish; 3 sheets crispy fried gyoza strips, homemade or store-bought; 3/4 cup pickled cabbage; 3/4 cup coconut milk