Preheat the oven to about 375. Brown the duck legs in a big pot. When they’re browned, take them out and put them aside and saute a bunch of vegetables of your choice (potatoes, carrots, and onions work great for this recipe) in the leftover duck fat. Saute them briefly (not fully), and put the duck legs on top, skin side up. Add liquid (broth or water) to cover the veggies and just barely touch the duck legs (but not covering them) on top of the mound of veggies, then bring to a boil while seasoning with salt, pepper, and anything else you like. Once boiling, put the pot in the oven uncovered for about an hour.
Very tasty, and one of my go-to dishes whenever the supermarket has duck.
This is my suggestion but then I love duck confit with french fries. You can cook them in ziploc bags in your slow-cooker. I did this just last week. I’d have duck confit much more often if they sold fresh legs in the store regularly.
A slow barbecue over indirect heat so all of the fat melts off, lubricating the meat as it goes, is a favorite of mine. Nice slow smoked duck is such a favorite of mine, its I good thing I don’t hunt, or I’d have extincted all ducks by now.
