TN: Basic Bourgogne, basic Bordeaux Blanc, both basically good.

Lawrence, did you see my reply Monday? It shows up on Googlegroups.

Easiest recipe I know, but she doesn't measure anything: Season duck legs, then brush liberally with Dijon mustard, then coat with panko. Melt butter and drizzle over legs. Bake for 2 hours at 375F. If you wish, stick under broiler for couple minutes to add final crispness to crust. Serve over greens.

There's a lot of fat in the roasting pan, but the legs themselves are moist but not greasy.