6 to 8 duck legs
1 to 2 jalapeno peppers — seeded & sliced
2 tablespoons fresh ginger — peeled & sliced
2 teaspoons curry powder
2 cloves garlic
olive oil 2 oranges
2 limes
1 cup chicken stock
salt & pepper to taste
Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender or food processor. Blend, adding just enough olive oil to form a fine paste of the ingredients. Preheat oven to 400. Rinse duck legs in cold water; pat dry. Rub paste mixture on the duck legs in a roasting pan. Bake, uncovered, for one hour. Remove duck legs from pan and discard the fat and juices that have accumulated. Reduce oven to 325.
In a small bowl, combine the juice of two oranges, two limes and chicken stock. Return duck legs to pan. Pour orange, lime and chicken stock mixture over duck legs. Cover the pan with foil and return to oven for 20 to 30 minutes.
Remove duck legs from oven. Drain off and reserve the pan juices in a small saucepan. Increase oven temperature to 350. Return legs to the pan and roast , uncovered, for 5 to 10 minutes to re-crisp the the skin. (This can be done over a charcoal fire on an outdoor grill for the same amount of time.) While duck is crisping, reheat the pan juices in the saucepan.
Serve duck on a bed of steamed rice or mashed potatoes. Pour heated pan juices into a gravy boat and serve at table. Sauteed apples, onions & red cabbage is a great accompaniment.