Ive used this method several times in the past.
its Part II of Madaleine Kamman's duck in two courses : breast first, then leg
you put the leg and its skin on a rack over about 1 " of water.
very important . 425 F or possibly 450 F. the duck fat will drip
thus the water pan or it would burn . you do get a little smoke
after 45 min or so . lightly coat the skin w a marmalade , etc of your choice
then back in the over , watching carefully for marmalade burning
then done. difficult to wait for cool down. often burnt moth
the skin is like a softer textured cracking . very crunchy , medium density
where pork skin is full density.
Id do it more often , but there is some splatter !
