Rub the duck legs with the salt, thyme, juniper and garlic and marinate for 3 hours.
Pre-heat the oven to 120°C / fan 110°C / gas mark 1. Brush the salt off the duck and then place onto a baking tray and cover with the melted duck fat or oil.
Gently cook in the oven for 1 ½ hours until tender. It is then best left overnight to cool.
For the pickled red cabbage, half and quarter the cabbage, remove the large stem and finely slice the leaves.
Add the cabbage to a colander and salt well, then leave to rest for 1 hour. Then wash all the salt away thoroughly and pat dry.
Place the vinegar and sugar in a pan and bring to the boil. Place all the dry ingredients in a pestle and mortar and grind, then add to the vinegar and simmer for 5 minutes.
Place the cabbage in a suitable sealable container, large enough to add the pickling liquor to. Pass the liquid through a sieve over the cabbage. The liquor should just cover the cabbage.
Heat up the fig jam and red wine and keep warm.
To assemble the dish, remove the duck from the fat and place onto a roasting tray and bake in a hot oven 220°C / fan 200°C / gas mark 7 for 10 minutes to crisp up the skin. Brush the skin with the fig glaze for the last 2 minutes. Top with more fig glaze and sit on top of the pickled red cabbage.