I do this with wild duck legs, but the sauce is tasty on any sort of poultry leg or wing you can imagine. You can also use it as a BBQ sauce for pork. One optional step I recommend with wild duck and goose legs and wings is to braise the wings in some broth until they are tender before you roast. Follow this recipe's technique
, but use the sauce below if you go that route. No need to pre-braise domestic duck legs. You want the skin on the legs here, as it adds a ton of flavor and fat. If you have only skinless legs, you will absolutely need to pre-braise them.