Preheat oven 300F (149C)Degrees

Make the Marinade:

• In a mini food processor, puree the garlic, ginger and herbs with 1 to 2 tablespoons extra virgin olive oil.
  10 - 12 cloves garlic, 2 inches piece fresh ginger, 1/2 cup mixed herbs , 1 -2 tablespoons extra virgin olive oil
• Transfer the pureed aromatics into a medium mixing bowl. Add in the Chinese white wine, soy sauce, sesame oil, extra virgin olive oil, five spice powder, freshly ground black pepper and kosher salt. Mix to combine.
  2 tablespoons Chinese white wine, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 1 - 2 tablespoons extra virgin olive oil, 1 teaspoon five spice powder, 1 teaspoon freshly ground black pepper, 3 teaspoons kosher salt
• Add in the duck legs and mix to coat thoroughly.
  6 duck legs

Steam Roast the Duck Legs:

• In a 6-quart deep sauté pot equipped with a write rack and tight lid, transfer the marinated duck legs in a single layer. Add in any of the marinade left in the bowl.
• Bake the duck legs covered for 2 hours.
• Remove the pan with the legs and increase the oven temperature to 425F (218C) Degrees.
• Remove the cover from the pan. Carefully, brush the legs with some of the fat drippings. Return the uncover pan into the oven. Roast the duck legs for 20 to 30 minutes until the duck legs are golden and crispy.
• Remove the pan. Serve the duck legs with your favorite side dish. We love to serve them with fried rice. Enjoy.