Sexy duck legs with balsamic glaze with three sisters relish

Directions

Three Sisters Relish 

1. Heat up the barbecue to high to get it nice and hot, and then turn it down to medium-high (325° F/160° C). Barbecue the corncob in its husk for 15 minutes. Let cool. Remove husk and corn silk. Slice off the cob with a sharp knife. 
2. Combine corn, onion, zucchini, peppers and salt in a mixing bowl, stirring well. Cover and let stand for two hours. Strain the mixture, rinse and let drain. 
3. In a stockpot, combine the zucchini mixture with beans, sugar, vinegar, nutmeg, turmeric, horseradish and jalapeno. Bring to a simmer and cook for 30 to 40 minutes, stirring occasionally, but do not let all the liquid evaporate. 
4. Serve as is and store excess in the fridge. Use within five days.

Duck Legs

1. 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.
2. Heat the barbecue to medium heat (350° F/175° C). 
3. When the barbecue reaches temperature, turn down the heat on one of the burners to 300° F (150° C). 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.
4.  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 165° F (75° C). Use a thermometer to test the temperature.
5. Remove legs from heat and let rest, loosely covered, with foil, while you prepare the glaze.

Balsamic Glaze

1. 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!
2. Once the mixture reaches a thick consistency (after about five to eight minutes), remove from heat.

Serve 

1. Brush some glaze on the duck legs or pour the glaze into a squeeze bottle and use it to make decorative drops or patterns on the serving plates. 
2. Garnish with orange zest and greens if using. Serve and enjoy! 

Baked Variation: Season duck as described. Bake in the oven on a rack set over a parchment paper-lined baking sheet at 400° F (205° C) for 20 to 25 minutes or until the bird reaches 165° F (75° C). Drain the legs on a paper towel while they rest after cooking.