Rinse the duck legs and pat dry. Mix together all of the marinade ingredients and rub the marinade all over the duck. It would be best to let the duck marinate overnight, but not essential.

Use the Pizza dough recipe featured in our Wild Mushroom & Garlic White Pizza. The dough recipe makes enough for 4 small pizzas, but the leftover dough can be frozen for use next time.

Preheat the oven to 350 degrees F and place the duck on a foil lined sheet pan. Roast the duck for about 45 minutes and finish under the broiler to crisp the skin a bit. Once cooled, take the meat off the bone and shred it with a fork or just with your hands. Put about a tablespoon of hot water on the roasting pan and use a rubber spatula to deglaze it. Toss the meat in with the juices and duck fat (we don't play around here). If you're a little squeamish about the amount of duck fat on the pan, then drain some off before you deglaze it. Set your lovely duck aside.

In a small sauce pan over low heat, add the water, soy, hoisin, rice wine vinegar, honey, salt, and five spice, and heat until it's thick enough to coat a spoon. Set aside. Preheat your oven to the highest temperature it can muster. You probably won't be able to reach the pizzeria's oven temperatures but try to come as close as possible. We got our oven in Beijing to almost 475 degrees F.

This recipe makes about 2 medium sized pizzas. For each pizza, roll out your pizza dough on your baking sheet and brush on a thin layer of your sauce. You can use some the drippings from the duck pan for this purpose as well. Sprinkle with cheese and shredded duck, and dot with fig slices.

Bake for 10-15 minutes, depending on how hot your oven is. Toss your arugula lightly with extra virgin olive oil, salt, and pepper, and sprinkle over the finished pizza. Drizzle the pizza with a little more of your sauce, and serve!