Duck confit with Noilly Prat & caraway seeds

Pan fry 1 tsp of caraway seeds til they pop then crush in a pestle and mortar. mince 2 cloves of garlic. using a can of french confit duck legs - remove as much fat as you can from the duck and lay them in an oven tray thrn massage in the garlic and thE powdered caraway. add a generous splash of french vermouth ( 2 tbs) and a splash of dry white wine add in a couple of sprigs of thyme, few crushed thyme leaves a good grind of pepper and a halved garlic bulb then bake in a hot oven for 20 mins or so until the skin is crisp and golden ( baste with a little duck fat halfway through cooking) . serve garnished with lots of fresh parsley and a crisp green salad with mustard vinaigrette and creamy mashed potatoes..