Drizzling Duck Sauce on Duck Leg

Cure duck:

1. Coat duck with dry cure: Place duck legs and all the Dry Cure ingredients in a large bowl and mix.
2. Transfer to a dish large enough so the duck fits in a single layer. Cover and refrigerate for 12-24 hours.
3. Brush off the cure and rinse the duck under tap water to clean.

Slow cooking (confit):

1. Preheat oven to 210°F with a shelf in the middle of the oven.
2. Place duck in a small metal roasting pan with high sides.
3. Cover with duck fat: Pour fat over duck.
4. Heat fat in pan: Place pan on the stove over medium-high heat.
5. Turn off the stove. Cover the surface with baking/parchment paper, and cut to size so it sits on the surface of the fat over the duck. Gently push down to remove air bubbles. Cover the pan tightly with a double layer of foil.
6. Transfer to oven. Cook for 8 hours.

Making Duck Confit Sauce:

1. In a saucepan, cook the shallots and garlic in the duck fat until browning starts.
2. Add the Kikkoman Soy Sauce, Dynasty Duck Sauce, and red wine to the pan, allowing the mixture to simmer and reduce.
3. Strain the sauce to remove any solids.

Crisping skin and finishing Duck:

1. Preheat oven to 465°F. Place a rack over a deep roasting pan.
2. Remove duck from fat, allowing excess oil to drip off.
3. Pour 1" of boiling water into the roasting pan. Place the duck on the rack, skin side up.
4. Roast duck for 40 minutes. Rotate the pan as needed for an even color.
5. Rest briefly, then drizzle the sauce. Serve and enjoy!