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Refrigerate the duck overnight. Use a sausage pricker or a sharp paring knife to poke small holes all over the skin of the duck legs, being careful not to pierce the flesh. This will help the duck skin dry out in the cold air. Sprinkle 2 tsp Chinese five spice powder on all sides of the duck, then place on plate or tray and cover with plastic wrap. Refrigerate 8 hours or overnight.
Cook the duck legs. When ready, preheat an oven to 275°F (135°C). Place duck legs in a small baking dish (the smaller the better -- as they cook, the duck fat will render and melt; it helps for the duck legs to be sitting in the fat!). Cook for 1½ hours, basting with the rendered fat once or twice.
Crisp the skin. Raise the oven temperature to 400°F (204°C), then cook duck an additional 10-15 minutes, just to crisp the skin. Serve immediately with a pinch of flaky sea salt.