Season duck legs with a little salt and freshly-ground black pepper, then brown in a frying pan over a medium heat.
Transfer to a casserole. Fry a chopped onion, a diced carrot, a small chopped bulb of fennel and a crushed clove
of garlic until starting to soften, then add 3-4 skinned and chopped tomatoes, a tsp or two of fresh oregano,
a couple of bay leaves, a stick of cinnamon and a star anise. Pour in a small glass of dry sherry and a similar
amount of chicken stock, bring to a simmer and cook for a few minutes, until the tomatoes start to break down into
the sauce, then return the duck legs to the sauce, cover loosely and simmer very gently for about 1½ hours.
About 10 minutes before the end, stir in some sliced pickled jalapeños, capers and roughly chopped green olives.
I served this with a traditional dish of "rice and peas" - actually rice mixed with black beans!