Remove any stray feather stumps from the duck legs. Skin them if desired but you will need to add a little oil when you fry them.
Place duck skin side down, in a fairly hot frypan. Make sure they have space so they don't steam which makes it hard to get colour. Brown for 3-4 minutes and check. If the colour is ok then turn and cook the other side for the same time. Remove to a casserole dish and drain the fat off the frypan.
Preheat oven to 190 degrees C.
Add a little oil to the duck frypan and cook the onion, carrots and celery for about 6-7 minutes on a medium heat; stir occasionally and make sure it doesn’t colour. Add the mushrooms and garlic and cook for a further 5 minutes.
When the vegetables are softened add the new potatoes, tomato paste, peppercorns, juniper berries, cloves, bay leaves, plum jam and the plain flour then stir.
Return the duck legs to the same frypan then pour the red wine over and bring to the boil.
Once the duck has boiled put it into an ovenproof dish covered with a lid or foil then place in the oven. Cook at 190 degrees C for 30 minutes.
Reduce temperature to 160 degrees C and leave for 2 hours 30 minutes. For the last 45 minutes remove the lid to thicken the sauce; check that nothing is burning or the sauce is drying out. Rescue with a little water stirred in if it does become dry.
Allow the dish to rest for about 10 minutes then skim any fat from the surface. Rest for another 10 minutes.