Prick duck legs all over with a sharp knife, season with a little salt and plenty of freshly-ground black pepper, and roast
in a 180°C oven for about 30 minutes. Pour off most of the fat then add halved and stoned plums, a half glass of white wine
and a star anise. Continue cooking for another 30 minutes. Remove the duck legs and let rest while you finish the sauce by
stirring the plums and juices together to mix well together, then serve this over the duck legs with new potatoes and a green veg.
Here, we had double-podded broad beans – cook broad beans for 5 minutes, drain, cool under running cold water, then slit
the tops of the skins and push the beans out. Warm through in a little melted butter.