If you’re a fan of dark-meat chicken, move up to Five-Star Duck Legs. The great thing is that it’s getting much easier to find fresh duck breasts and legs, not just rock-hard frozen whole ducks that take a week to thaw. Pick one part, because breasts and legs are complete opposites. While the breasts are best cooked like a medium-rare steak, the legs are better slow-cooked like barbecue. Simple foil pouches make the whole procedure easy to manage. Duck legs reheat beautifully and take well to a brush-on glaze at the end.

　　

Ingredients

makes 4 to 6 servings

　　6 duck legs (about 3 pounds)

　　2 tablespoons Cheater Chinese Dry Rub (page 46)

　　

For the Glaze (optional)

1/4 cup honey

　　2 tablespoons soy sauce

　　

Step 1

HEAT the oven to 350°F.

　　

Step 2

SCORE or prick the duck legs with a knife to help release the fat during cooking.

　　

Step 3

MAKE two 3-leg foil packs for easy handling. For each pack, place three legs on a sheet of heavy-duty aluminum foil large enough to seal tightly around the legs. Sprinkle both sides of each leg with 1 teaspoon of the dry rub.

　　

Step 4

SEAL the packs and place them on a large rimmed baking sheet. Roast for 1 1/2 to 2 hours, until the leg joint moves easily and the meat is tender.

　　

Step 5

OPEN the packs and pour off the excess fat. Serve the duck legs as is or finish them with the glaze under the broiler.

　　

Step 6

To make the glaze, if using, Combine the soy sauce and honey in a small bowl.

　　

Step 7

HEAT the broiler. Broil the legs about 4 inches from the heat source until crisp and browned, about 5 minutes. Brush the legs with the glaze and broil 2 to 3 minutes more.

　　Cheater BBQ