Duck legs with super crisp skin: With a needle (I use a safety pin). Prick the skin of the duck legs all over, at an angle to avoid piercing the flesh - this will help the fat render. Place duck legs snugly into an oiled baking dish. Season generously with salt (and any herbs or spices you'd like). Cook low and slow in a 300 degree oven for 90 minutes to 2 hours. Crank the heat up to 375 for the last 15 minutes to brown the skin and serve. Do not forget to save the rendered fat to roast your next batch of vegetables.