Duck legs are often very cheap in the supermarket and make a tasty winter warmer. I like to combine with a dark red fruit - cherries are good, but plums can be used instead.
Wash the duck legs and place in an ovenproof dish that is just big enough for them to fit.
In a jar with a tight-fitting lid, add the following ingredients: one teaspoon of demerera sugar, one teaspoon of five-spice powder, two tablespoons of soy sauce, two tablespoons of olive oil, a teaspoon of star anise and half a stick of cinnamon. Put on the lid and shake vigorously to mix well. Pour the mixture over the duck legs, cover with clingfilm and leave to marinate in the fridge for a couple of hours, or even overnight.
Remove the stones from a dozen dark cherries. (There's a special gadget you can get for this, or you can cut them in half with a sharp knife.) Alternatively, use half a tin of stoneless cherries - you may want to omit the sugar from the marinade, since fruit is usually tinned in syrup.
Pre-heat the oven to Gas Mark 3. Remove the clingfilm and add the cherries to the duck. Put in the oven on the middle shelf and cook for at least two and a half hours.
Once cooked, remove the duck legs and the cherries from the dish and place on warmed plates. Sieve the cooking liquid into a small saucepan. Using a spoon, skin off most of the fat. Then bring to the boil, stirring continuously, and add a teaspoon of cornflour disolved in a little cold water to thicken the sauce.
Pour the thickened sauce over the duck legs. Serve with something to sop up the delicious sauce: rice, pasta, mashed potatoes or even crusty bread.