Duck Legs

Whole duck legs, 12 each 
Kosher Salt 
Ground pepper 
Vegetables oil 2 T.(30 Ml) 
Oinion diced 1large 
Carrots peeled and diced 2 
Celery stalk sliced 2 
Cardamom 1 T. (15 Ml) 
Cumin seeds 1 T. ( 15 Ml) 
Garlic cloves 6 
Bay leaves 2 
Thyme dried 1 T. ( 15 Ml) 
Flat leaf parsley stems 5 
Red wine 2 c. ( 473 Ml) 
Poultry stock 2 c. ( 473 Ml) 
Dried fruit,Apricots,Gold Raisins,Dates 2 C. ( 473 Ml)

Preparation

1. Pat the duck legs dry. Prick the skin all over with a sharp needle, then season with salt and pepper 
2. Preheat oven to 250°F ( 120°C) 
3. Sauté onion, carrot, celery and cook, stirring until softened and onions begin to color. Add cumin seeds, garlic, bayleaves, thyme, parsley. Pour in the wine, and bring to a boil and reduce by one-third. 
4. Add the stock,1/2 teaspoon salt and pepper and return to a boil add dried fruit. Remove from the heat, add the duck legs 
5. Put in pan and cover with plastic wrap 
6. Cook 2 hours for first pan add 30 minutes for each additional pans hold at 160°F (70°C)

Serve over Cous Cous