Slow-Cooked Duck Legs with Orange Ginger Glaze

Prepare the Duck

1. 1Preheat your oven to 150°C (300°F).
2. 2Pat the duck legs dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
3. 3In an oven-safe pot or Dutch oven, heat the duck fat or vegetable oil over medium-high heat.
4. 4Sear the duck legs, skin-side down first, until golden brown and slightly crispy, about 5-7 minutes per side. Remove duck legs and set aside.

Slow Cook the Duck

1. 1Pour off excess fat from the pot, leaving about 1-2 tablespoons. Add the minced garlic and grated ginger to the pot and sauté for 30 seconds until fragrant.
2. 2Return the duck legs to the pot, skin-side up.
3. 3Add the water or chicken broth to the pot. The liquid should come about halfway up the sides of the duck legs.
4. 4Cover the pot tightly with a lid or foil and place in the preheated oven. Cook for 3 to 3.5 hours, or until the duck is very tender and the meat is easily pulled from the bone.

Prepare the Glaze and Finish

1. 1While the duck is cooking, prepare the glaze. In a small saucepan, combine the orange marmalade, soy sauce, rice vinegar, and honey.
2. 2Heat the glaze mixture over medium-low heat, stirring constantly, until it is well combined and slightly thickened, about 5 minutes. Do not boil.
3. 3Once the duck is tender, remove the pot from the oven. Carefully remove the duck legs from the pot and place them on a baking sheet, skin-side up.
4. 4Brush the duck legs generously with the orange ginger glaze.
5. 5Increase the oven temperature to 200°C (400°F) or set to broil. Return the duck legs to the oven for 5-10 minutes, or until the glaze is bubbly and slightly caramelized. Watch closely to prevent burning.
6. 6Remove from oven, let rest for a few minutes before serving.