Duck Thighs

Fit a large pot with a collapsible aluminum steamer rack and fill the pot with enough water to almost reach the rack. Add the duck legs and bring to a boil over high heat. Cover tightly and reduce the heat to medium-low. Steam them for 45 minutes. Remove the duck from the pot and transfer to a roasting pan. (The duck quarters can be prepared up to this point 1 1/2 hours before roasting, set aside at room temperature.)

Position a rack in the top third of the oven and preheat to 450°F. Roast the steamed duck, turning occasionally, until crisp and golden brown, 30 to 40 minutes.