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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.