Ingredients
For the spice bag:
4 cloves garlic
150g/5½oz root ginger
8-10 fresh coriander stalks
2 cinnamon sticks
1 vanilla pod, split
8 pimento (allspice) berries
8 black peppercorns
1 nutmeg
6 cloves
skin of 2 oranges

6 mallards
1.2L/2pt duck fat
about 20 garlic cloves, unpeeled

2 sprigs fresh thyme
1 clove garlic
salt and pepper

Method
1. Preheat the oven to 180C/350F/Gas 4. Place all the spicebag ingredients together in a piece of muslin and tie with string to make a bag.
2. Remove the wishbone from the duck crowns then remove the legs.
3. Heat the duck fat in a pan, add the duck legs and spice bag then transfer to the oven and cook for about 45 minutes-1 hour.
4. Place the garlic cloves in a heatproof bowl, spoon over some of the duck fat to cover and leave to stand.
5. Take the skin off the duck legs then, using a fork, remove the flesh.
6. Increase the oven temperature to 220C/425F/Gas 7. Seal the duck crowns with the thyme and garlic clove until golden brown, then place in oven and for cook for about 4 minutes on each side. Remove from oven and let rest for at least 8-10 minutes.