Served as main course. Non-vegetarian dish. Speciality: Kosher diet.

4 Duck Legs, excess skin removed

2 cups Duck Stock or Chicken Stock

2 cups Water, more if needed to cover duck

Sauce

1/2 cup Rice Wine Vinegar

1/2 cup Apricot preserves

1 Tablespoon Soy Sauce

1 Birds Eye Chile

1 teaspoon fresh ground Pepper, mix (red, black, white)

1 Tablespoon Green Peppercorns, rinsed

Place the extra fat in a stockpot with duck stock and water and bring to a boil. Prick the duck legs all over and add to the pot. Add extra water to cover, if needed. Simmer 30 minutes. Remove and let legs sit at room temperature for 30 minutes to dry skin. Meanwhile preheat oven to 450. in a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns. Divide sauce in half. Place duck legs on a roasting pan, brush with sauce. Roast for 30 minutes occasionally basting with sauce. Serve with remaining sauce for dipping.

Preparation time: 10 minutes

Cooking time: 1 1/4 hours

Serves: 4

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