6 White Pekin duck legs
3 cups orange juice concentrate
1 1/2 cups teriyaki sauce
3/4 cup ketchup
1/2 cup water
1 1/4 cups apple cider vinegar
2 dried ancho chilies, stemmed & seeded
1/4 cup red onion, finely chopped
2 garlic cloves, minced
1/2 cup sweet yellow onion, finely chopped
1 1/2 teaspoons dried parsley
3/4 cup dried tart cherries
1/8 teaspoon fresh ground nutmeg
1/3 cup dark brown sugar
1/4 teaspoon ground cloves
3 tablespoons light molasses
Combine orange juice concentrate and teriyaki sauce. Marinate duck legs in orange juice and teriyaki sauce for an hour prior to cooking.
Combine all glaze ingredients in heavy saucepan. Bring to boil, then immediately reduce heat to low.
Cover and let simmer until cherries and chilies become tender, about 15-20 minutes.
Put simmered mixture into blender to puree. Return to sauce pan and continue on low heat until sauce thickens into a glaze.
Taste glaze for amount of chile heat desired. For less spicy glaze, add extra ground cloves.
Preheat oven to 325 degrees.
Prick duck leg skin in several places. Season liberally with salt and a little pepper.
Spray oven-safe pan with cooking spray and place duck legs in pan, skin side up.
Bake for one hour at 325 degrees.
Baste duck legs with glaze and finish on grill or in broiler for 5 minutes for crisper skin.
Serve duck legs with extra glaze for dipping.