Stir together the salt, sugar, allspice, cinnamon, clove and coriander in a small bowl. Sprinkle half of the spice blend on the bottom of a Pyrex baking pan. Put the duck legs on top, then sprinkle the rest of the spice blend on top of the legs. Cover the pan tightly and refrigerate at least 10 hours or up to 24 hours.
Preheat the oven to 180 degrees F. Stir together the canola and olive oil in a small bowl and set aside.
Rinse the duck legs and rinse out the Pyrex pan. Return the duck legs to the pan and cover with half of the oil blend. Discard the remainder. Roast until the juices run clear when a joint is squeezed, 24 hours.
Serve the duck with your favorite vegetables or sides.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grandma J's Local Kitchen, Chicago