Recipes

Methods

The best way to cook duck legs is by roasting them, low and slow, to render the fat out, followed by a high-heat finish to crisp the skin. 
Season the legs on all sides with salt and pepper.
Place the duck legs skin-side down in a cold pan, cook at medium for 10-12 minutes.  Turn the legs over and sear for 2-3 minutes.  Place in a roast tray, you could add onions, garlic, bay leaves and thyme around the legs for additional flavour.  Roast uncovered at 170°c for 1.5 - 2 hours.  The fat should be rendered off, and the meat should be dropping off the bones.
You have the option of chilling the legs at this point if you are pre-cooking them for a dinner party, and then reheat them in the oven with some duck fat.
If you are eating them now, and you want extra crunch on the skin, you can turn the oven up to 185°c for 10 minutes.
Remove the legs to rest for 10 minutes before serving.  Remember to keep the excess duck fat for roasted potatoes.