04Pour the juices and chicken stock over and around the duck pieces and cover the pan loosely with parchment paper. Return to the oven for 45 minutes to tenderize the meat.05Transfer the duck legs to a platter. Scrape the edges of the pan with a spoon to incorporate the caramelized bits into the juices. Strain. Taste the pan juices and adjust the seasoning with salt and pepper as needed. Keep warm. Just before serving, crisp the duck in a hot oven for 15 minutes. Spoon the pan juices over the duck legs and serve with apple salsa.