Mix sugar, cinnamon, ground clove, allspice and coriander with a pestle or grind using a grinder. Add salt and dried garlic, olive and canola oil, mix and coat the duck legs with this mixture. Make several longitudinal and transverse cuts on each leg. If desired, you can sprinkle the meat with a drop of wine or brandy for greater refinement.
It would be good to marinate them in the refrigerator for several hours, or even a day, but if there is no such possibility, immediately proceed to baking.
Splash some water on the bottom of the baking dish, put duck legs in it and tightly cover the form with foil. Put in the oven, preheated to 150 degrees, and bake for three hours, then remove the form from the oven and turn on the oven to maximum. In my case, this is 250 degrees in blown grill mode.
Place the duck legs on the grate and brush with a brush or pour some fat from the bottom of the baking dish. Cook the duck legs in the oven for another 7-10 minutes, in the process a couple of times after smearing them with the contents of the form, and remove them when the skin turns ruddy and crunchy.
Notes
Roasted duck legs cooked in this way are perfectly combined with vegetable garnish. Enjoy your meal!