Duck Two Ways with Clementine Fig Relish

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
• 2 clementines, very thinly sliced crosswise (with peel), seeds removed
• 1 cup dried black Mission figs, halved
• 1½ cups cognac or brandy
• 1 cup sugar
• 2 tablespoons whole grain mustard
• ½ teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 tablespoons sherry vinegar or red wine vinegar

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