In the original recipe part of the marinade included the Chinese blend of five spices, it consists of star anise, fennel, cloves, cinnamon and Sichuan pepper (which we have in for sale not available.) According to the description, this pepper has a citrus aroma, so I added in the marinade of lemon zest and a little ground mixture of five peppers. First, take half a teaspoon star anise and cloves, a teaspoon of fennel seeds and grind it all way.

The duck I cooked for the first so I got 2 duck and 2 chicken legs to compare. Wash our feet and put into a sturdy package, pour in olive oil and soy sauce

Added to the package ground spices, half a teaspoon of cinnamon, lemon zest, ground pepper mixture. A handful of whole star anise and half a cinnamon stick. Close the package tightly and mix well. Marinate at room temperature for 2 hours, or 1-2 days in the refrigerator. I have marinated a day in the fridge.

When the legs are marinated, remove seeds chili pepper and chop. Turn on the oven warm-up 170 degrees.

In a frying pan or a pan with high Board put plums, chili, add sugar. Legs out of the marinade, and pour all the marinade on a baking sheet.

Mix and distribute evenly. Legs spread on top. Put in oven for 2-2. 5 hours in the middle position what would the pan do not touch the bottom.