Duck legs are typically braised or cooked low and slow in duck fat (confit) until the meat is ready to fall off the bone.
How to Make Duck Confit
Finished duck confit can also be turned into duck rillettes.
Ingredients often used with duck include apples, ginger, Szechuan peppercorns, lemon juice, soy sauce, wild mushrooms, oranges, rich & fruity red wines, green onions, spicy chilies, honey, cilantro, star anise, thyme and berries. It can be served sweet, savory, tangy, smoked or spicy.