Duck legs have got to be the best part of the bird in my opinion, they have a good amount of fat and when cooked right can be bloody delicious. Here is a recipe I poached from my mums cook book,
if you cant get all the ingredients just whack em in the oven with a can of peaches, some soy sauce and a splash of sweet chilli sauce-salt and pepper. However, if you can get the list below this is the way to go for sure
4 duck legs (mallards are best)
4 tablespoons soy sauce
3 teaspoons five-spice
1 handful whole star anise
½ stick cinnamon or half teaspoon of cinnamon powder
1 tablespoon olive oil
1-2 fresh red chillies, deseeded and sliced
16 plums, halved and de-stoned, you can also use canned plums but fresh is best
2 tablespoons Demerara sugar
1 tablespoon of Kahikatea or Juniper berries (optional)
Whack the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 3 hours in the fridge or leave for up to 2 days.
Grab a roasting tray and chuck the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all and place the duck legs on top.
Place the tray in a preheated oven at 170°C for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce and/or salt and pepper.
Serve with rice