For duck marinade : 3/4 tsp salt 2 tbsp sake or Shaoxing rice wine 1 tsp ginger juice
For the glaze : 4 cloves of garlic (smashed) 1 inch piece of ginger (sliced and smashed) 3/4 tsp Chinese five spice powder 1/4 tsp salt 6 tbsp honey 2 tbsp regular soy sauce 1 tbsp dark soy sauce 1 tbsp sake or Shaoxing rice wine
Marinate the duck legs in the salt, wine and ginger juice for about 15 minutes.
Steam legs in a bowl set inside a steamer for 25 minutes.
Preheat the oven to 425 degrees and roast the legs for 35 minutes. In the meantime make the glaze.
Bring all glaze ingredients to a boil and remove from flame. Strain and set aside to cool.
Dip the roasted legs in the glaze to coat and return to the oven for 5 minutes. Dip the legs a second time and roast for an additional 5 minutes
Add 2 tablespoons of hoisin sauce to the glaze, heat to boiling, remove from flame and allow to cool. Serve as dipping sauce.