Curry Glazed 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

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

20 to 30 minutes.

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.