1 Preheat oven to 160C. Trim the duck legs of excess skin or fat and score the skin with a sharp knife but do not pierce the flesh.

2 Season with salt and pepper and, in a dry, heavy-based casserole that can fit the duck legs in one layer, brown the pieces over a medium heat, skin-side down. Brown the legs for about 7 min until most of the fat has rendered and the skin side is a deep golden brown colour. Then, quickly seal the other side for a couple of minutes and reserve on a plate.

3 Next, in the same pan, gently cook the onion, apples, garlic and star anise for about 5 minutes.

4 Add the vinegars, brandy, red wine, chicken stock and water and bring to the boil. Simmer for 10 minutes and season.

5 Stir in the spices and grapes. Place the duck legs on top, skin-side up. Cover and cook in the oven for 1½ to 2 hours. Remove the lid for the last 15 minutes.

6 Serve scattered with some raw grapes, cut in half.