350 mls Pinot Noir
¼ cup good Red Wine Vinegar
2 Shallots diced
4 Garlic Cloves halved but not peeled
1 Tsp Juniper Berries lightly crushed
1 Tsp Dried Oregano (or fresh to taste)
1 Tsp Dried Thyme (or fresh to taste)
1 Tsp cracked Pepper
2 Fresh Bay Leaves

Method:
In a shallow dish, large enough to hold the duck in one layer, mix all ingredients together. Toss the Duck legs on the marinade and keep covered in a cool place overnight or for at least 12 hours, turning several times. Set the oven to 200°C.  Remove the Duck from the marinade reserving the liquid.  Allow to reach room temp before placing in warmed oven for 15 -20 minutes until Duck is cooked.  Like chicken, no blood should be evident when the skin is pierced.  Remove the Duck to a warm plate and allow to rest while you make the sauce.

Sauce:
Adding ½ cup of Pinot Noir to the cooking juices reduce the mixture over a medium-high heat.  Season with Maldon Salt and freshly ground pepper. If desired, thicken the jus with a little flour mixed first with a small amount of water.

Serve the jus over the duck and garnish with fresh herbs – Thyme/Oregano