2 kg duck legs 3 garlic cloves 2 star anise 1/2 teaspoon cinnamon 1/2 teaspoon red chili pepper flakes 2 teaspoons sesame oil 3 tablespoons soy sauce 3 tablespoons sweet chili sauce 2 tablespoons rice wine vinegar 4 tablespoons green ginger wine (dry white wine mixed with ground ginger works to)
Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day. Heat oven to 160c/330f. Remove the duck from the marinade and lay on a foil lined baking pan Bake for 2 hours or until very tender. You may need to pour off the fat a couple of times during the cooking time.
Marinade also works well with a whole duck if you like a more exciting presentation