1. Preheat oven to 210°C.
2. Place Duck Legs skin side up in a large roasting tray and roast at 210°C for 10 minutes.
3. Reduce heat to 110°C and continue to cook for a further 1 hour and15 minutes.
4. Turn the oven heat back up to 210°C for a final 5-10 minutes, or until the skin is crispy. Then remove duck legs from the oven and rest for 5-10 minutes

To Create the Sauce:
Place the duck stock, pomegranate juice, vincotto and fresh raspberries into a medium saucepan and heat over a medium heat 3-4 minutes. Heat stirring until liquid boils and thickens.

To Serve:
Serve the roasted duck legs on a large serving platter or on indivitual plates. Garnish with the pomegranate seeds and raspberries and serve with traditional roasted vegetables and raspberry and pomegranate sauce.