Very simple recipe -- grill or roast the duck legs over a drip tray until the skin crisps up, make the sauce, put together in a chinese "pancake" wrap with sliced green onions!Sauce would be hoisin sauce traditionally, or similar, but here I suggest rice vinegar, soy sauce and molasses/honey in a 1:2:2 ratio.Strategically NOT included in this video ... when the fat dripping on the grill basin caught fire. Yeah, don't do that part. :) Safety is number one priority!
