In a bowl, whisk together the flour, salt, sugar, and star anise powder. Pour into a food processor.

Cut the butter and duck fat into small pieces. Add the butter and duck fat to the dry ingredients and pulse until everything comes into a crumb-like mixture.

Add the water one tablespoon at a time, pulsing. you want to add just enough water to make the dough stick together.

Wrap the dough in plastic cling film and refrigerate for at least 6 hours.

Peel and core the apples. Cut the apple flesh into small pieces. Toss the pieces with the lemon juice in a heatproof bowl.

Place the sugar and the whole star anise in a small skillet over medium heat. Stir the mixture until the sugar starts to melt.

Add the apple juice and cook, stirring until the sugar completely dissolves. Remove from heat.

Toss the hot liquid with the apples. Let cool completely.

Grease and flour an 11-inch pie pan. Preheat the oven to 425 degrees F.

Roll out Two-thirds of the dough on a floured work surface into a circle slightly bigger than the circumference of the pie pan.

Transfer the circle to the pan and use your fingers to crimp the edges all the way around. Add any scraps to the other half of the dough.

Give the coated apples another stir and drain off any excess liquid.

Distribute the apples evenly into the pie shell, placing the whole star anise evenly on top of the apples.

Use a 2" star cookie cutter to create cutouts and evenly distribute them over the top of the pie.

Brush the milk on top of the star cutouts.

Cover the top of the pie with aluminum foil. Place in the oven and bake for 15 minutes.

Lower the oven temperature to 350 degrees F. Remove the aluminum foil and cook the pie for another 30 minutes.

Take the pie out of the oven and let cool for 10-15 minutes. Cut and serve.