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Given the background description of some cooking related query, summarize the question into a title

I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

New input: I am considering ordering a few silicone kitchen utensils from China (like this). However, I am concerned about their food safety. The seller assures that the tools are made of "100% Food Grade Silicone" and food safe symbol (fork and wine glass icon) is there - however anyone can print anything on their products... The seller also assures that their products are certified by a number of agencies ("CIQ,EEC,FDA,LFGB,CE / EU,SGS", of which for certain I can recognize only FDA, EU may possibly mean European Union).Do you have any experiences with this producer or is there any official online resource (e.g. published by FDA or EU) that can be used to confirm food safety of products offered by a given producer?
Solution:
Food safety of China-imported kitchen utensils