Marsala and Quince Braised Duck Legs

Ingredients

Preheat the oven to 170°C (150°C fan) / 325°F / gas mark 3. Pat the duck legs dry, season generously with salt, and set aside for at least 10 minutes.
Add the olive oil to a large, heavy-based frying pan and place over high heat. Add the duck legs skin-side down and brown for 7 to 8 minutes undisturbed, until the skin turns golden. Rotate to color the edges, then tuck the shallots—cut-side down—into the pan wherever there is space. Allow the meat and shallots to brown for an additional 4 minutes.
Meanwhile, peel and quarter the quince. Core them and halve each quarter again so the wedges are about 3–4cm wide. Scatter the quince across the base of a roasting tray. Add the halved garlic bulb, star anise, and cinnamon stick, then arrange the duck legs and shallots among the quince so everything fits into a single, snug layer. Pour in the Marsala and 500ml of freshly boiled water (the liquid should come roughly halfway up the duck legs).
Cut a sheet of parchment paper to match the size of the roasting tray, crumple it up, wet it under the tap, and shake it out. Lay the damp parchment directly over the ingredients, tucking in the edges securely. Roast for 90 minutes.
Remove the parchment, baste the contents with the pan juices, and increase the oven temperature to 220°C (200°C fan) / 425°F / gas mark 7. Roast for another 20 to 30 minutes to reduce the braising liquid and crisp the duck skin.