1 Put all the ingredients apart from the duck and salt into a large bowl and stir to combine. transfer to a non-reactive container just large enough to hold the marinade and the duck legs, or use a large ziplock bag. Add the duck legs and leave to marinate in the fridge overnight, or for at least 6 hours.
2 Preheat the oven to 140C/Gas mark 1. Transfer the duck legs and their marinade to a roasting pan. roast for about 2 hours until the duck turns a deep dark colour and the sauce thickens. turn the legs halfway through cooking and check for doneness after 1½ hours.
3 Season the duck legs lightly with salt before serving at room temperature
• Chriskitch: Big Flavours from a Small Kitchen by Chris Honor and Laura Washburn Hutton is published by Mitchell Beazley, £25