This requires a little forethought – the duck is cooked twice, the first time on the day before you plan to eat.
Put duck legs into a large pan and add a strip of orange peel, removed from an orange using a vegetable peeler,
2 – 3 smashed cloves of garlic, a thumb-sized piece of ginger, sliced, a tsp Chinese five-spice powder, 50 ml
dark soy sauce, a Tbs oyster sauce, a Tbs brown sugar, 50 ml dry sherry, and add enough water to cover the duck legs.
Bring to a boil and simmer gently for 90 minutes. Remove the duck from the liquid, let cool and chill in the refrigerator.
Strain and chill the liquid also. The following day, remove the fat from the stock and boil down rapidly until reduced
to a third. Make a glaze by mixing a Tbs of the reduced stock with a Tbs honey and ½ tsp Chinese five-spice powder.
Put the duck legs on a baking tray, brush with the glaze and roast in a 200°C oven for 25 – 30 minutes, until hot
and shiny, brushing with glaze from time to time. Bring the rest of the reduced stock to a simmer. To serve,
place the duck legs on warm plates, spoon some of the sauce over and accompany with steamed bok choy and rice.