Water the Roman pot, pick 6 - 8 fig leaves fresh from the tree, cut out the stems and, if the leaves are large, possibly also part of the main leaf vein, wash the leaves well and let them drain.
Place the duck legs unseasoned skin down in a cold cast iron pan and fry until crispy. Salt the meat side before turning it over.
Line the drained Roman pot with fig leaves, turn the legs over again to pepper the meat side. Then place the pieces in the Römertopf with the skin side up, salt and pepper them well and cover with fig leaves. Pour approx. 50 to 100 ml of red wine underneath.
Place in the cold oven and heat up to 200 °. Approx. 20 - 30 minutes after the temperature has been reached, switch back down to 150-160 ° and fry for about 1 hour.
In the meantime, cut a fig very small for the sauce and cook it very soft with a little salt and 50 ml of red wine.
At the end of the roasting time, remove the Römertopf. The slow cooking in the Römertopf makes the meat tender as butter and the flavors can combine well. The leaves must of course be removed before consumption, the upper ones are dry, the lower ones soft but still leathery. They have then given their aroma to the gravy. Take out the legs and keep them warm.
Pour the defatted roast juice into the red wine and fig mixture, bring to the boil again or reduce it and mix up the sauce with the magic wand, season to taste and, if necessary, season.
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