Food and Wine by Jules

  Ingredients:  2 duck legs Chinese 5 spice Duck Fat Sauce Ingredients:  2 TBSP olive oil 1 TBSP garlic paste 1 TBSP ginger paste 1/2 cup orange marmalade 1/4 cup rice wine vinegar a few dashes of fish sauce Salt Chili powder (to taste) Hot smoked paprika (to taste) Directions:  1. Remove duck legs from package. Dry off with paper towels and set in a small 8-inch oven safe / grill safe pan.  2. Using the tip of a sharp knife or skewer, poke many holes in the skin all around the duck leg. Be sure to poke only the skin, not the meat.  3. Sprinkle the skin and underside of the meat with Chinese five-spice.  4. Set skin side up and place in the fridge for 8 hours before cooking. This will allow some moisture to evaporate and the skin to get crispy during cooking.  5. Preheat the oven or smoker to 250 degrees. Place the duck legs in a small baking pan and pour the duck fat all around. The fat should come up 3/4 on the duck leaving the top skin exposed....