6 to 8        duck legs
          1 to 2        jalapeno peppers -- seeded & sliced
   2      tablespoons   fresh ginger -- peeled & sliced
   2      teaspoons     curry powder
   2      cloves        garlic
                        olive oil
   2                    oranges
   2                    limes
   1      cup           chicken stock
                        salt & pepper to taste
Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender
or food processor.  Blend, adding just enough olive oil to form a fine paste
of the ingredients.  Preheat oven to 400.  Rinse duck legs in cold water; pat
dry.  Rub paste mixture on the duck legs in a roasting pan.  Bake, uncovered,
for one hour.  Remove duck legs from pan and discard the fat and juices that
have accumulated.  Reduce oven to 325.
In a small bowl, combine the juice of two oranges, two limes and chicken
stock.  Return duck legs to pan.  Pour orange, lime and chicken stock mixture
over duck legs.  Cover the pan with foil and return to oven for 20 to 30
minutes.
Remove duck legs from oven.  Drain off and reserve the pan juices in a small
saucepan.  Increase oven temperature to 350.  Return legs to the pan and
roast , uncovered, for 5 to 10 minutes to re-crisp the the skin.  (This can
be done over a charcoal fire on an outdoor grill for the same amount of
time.)  While duck is crisping, reheat the pan juices in the saucepan.
Serve duck on a bed of steamed rice or mashed potatoes.  Pour heated pan
juices into a gravy boat and serve at table.  Sauteed apples, onions & red
cabbage is a great accompaniment.