This is a sort of hybrid barbecue and braise, great for farmed duck legs or wild goose legs. I like to use Canada goose or specklebelly goose legs. As you braise the legs, the thinned-out BBQ sauce reduces to its proper consistency. Any left is good on other meats. Most of the ingredients are easy to find in most supermarkets; if you can't find the chile bean paste, leave it out.
8 to 12store-bought duck or wild goose legs, about 4 pounds
To make the sauce, put everything in a blender and puree. Pour the sauce into a large bowl. Do not clean the blender bowl just yet. Preheat the oven to 350F.
Find a shallow, ovenproof dish that can just about hold all the duck legs. Coat the duck legs in the sauce and set them in the dish skin side up.
Add just enough water to catch the remaining BBQ sauce in the blender bowl and in the bowl you coated the duck legs in. Pour this flavorful water into the dish with the duck legs, up to the level of the skin. Do not submerge the legs, and if you need more water, add it.
Set the dish in the oven and cook the duck legs, uncovered, until tender, which can take anywhere from about 90 minutes for store-bought ducks to 3 hours for old Canada geese. Baste the duck legs with the sauce every 30 minutes or so.
When you have about 30 minutes to go, stop basting the legs and increase the temperature in the oven to 400F. Let the legs cook for a final 20 to 30 minutes, keeping an eye on them so the skin doesn't burn. Serve at once with lots of napkins.