I've got duck legs which I'd like roast perfectly (!!) this evening. What's the best oven temperature to use? Should I sear the skin first then roast? Or cook slowly first then sear before serving? What internal temperature should I be aiming at for med-rare. The duck legs are for guests, so ideally I'd like to cook in advance, rest at room temp and then re-heat at the last moment ... can this be done? My oven can be switched between fan forced or not - I'm thinking the fan would be best for crispy skin, but suggestions here would be great too.
Many thanks for any hints!