Duck legs, like chicken legs, are a more muscular part of the bird and therefore tend to have more flavour than the breast, but as the muscle makes them tougher they benefit from being cooked slowly, as in this braising method. French duck confit (cooked in its own fat over a low heat for many hours) is perhaps the most common of European ways of cooking the leg, but I have had far more delicious legs in northern Thailand, where they were simmered in a wok-like pot in lots of duck fat with