Recipe Notes: Pre-cooked duck legs can also be crisped on a grill over medium-high, direct heat. For a quick pan sauce, heat cooking liquid in a small saucepan over medium-high heat until reduced by half. Add a splash of wine and continue cooking about 1-2 minutes until the raw alcohol smell has burned off. Remove from heat and whisk in a generous knob of butter. Season with salt and pepper to taste.