Duck Two Ways with Clementine-Fig Relish – Mutiara Figs

Ingredients

• 1 tablespoon black peppercorns, lightly crushed
• 1 tablespoon coriander seeds, lightly crushed
• 1 tablespoon fennel seeds, lightly crushed
• 8 duck legs (about 8½ pounds), excess fat trimmed, frenched
• Kosher salt
• 4 duck breasts (about 3½ pounds), fat trimmed
• 2 tablespoons vegetable oil
• 2 medium leeks, white and pale-green parts only, chopped
• 12 sprigs thyme
• 4 garlic cloves, crushed
• 2 bay leaves
• 2 cups dry white wine