Duck legs with balsamic glaze

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An Indigenous-inspired meal with a gorgeous balsamic glaze that compliments all the flavours perfectly.

Ingredients

Poke three or four holes in the skin of each duck leg using a skewer. Season the legs with the Sexy Chicken Spice Mix and let stand for 30 minutes in a nonreactive dish (glass, ceramic or stainless steel) at room temperature. Rub the oil on the legs, and let stand for five minutes.
Heat barbecue to medium heat (350F/175C).
When the barbecue reaches temperature, turn down the heat on one of the burners to 300F (150C). Brown legs for four to five minutes, skin side down, in the high temperature zone and with the lid down, without moving them so that their skin doesn’t tear and also so that they develop good colour.
Move the legs to the lower heat zone of the barbecue and cook, turning frequently and keeping the lid down. Cook duck legs until they reach an internal temperature of 165F (75C). Use a thermometer to test the temperature.
Remove legs from heat and let rest, loosely covered with foil, while you prepare the glaze.
Serve duck with Balsamic Glaze and garnish with orange zest and greens if using.

Combine the vinegar, maple syrup, salt and ground cloves in a small saucepan. Bring the mixture to a low simmer over very low heat and allow the liquid to reduce by three-quarters, stirring occasionally. Do not allow this to burn!
Once the mixture reaches a thick consistency (after about five to eight minutes), remove from heat. Brush some glaze on the duck legs or pour glaze into a squeeze bottle and use to make decorative drops or patterns on the serving plates.