This is a pretty broad adaptation of a Jamie Oliver recipe. I followed his steps pretty closely but all the ingredients except the duck and plums are different (his recipe had a more Asian slant, with chilis and cinnamon and soy sauce). Since I made this up as I went along, there are no quantities- just use your judgement.
Salt and pepper
Marinate the duck legs in orange juice and olive oil with sage, fennel seed, salt, pepper, and chili flakes for an hour or more. Cut the plums and quince into large chunks and toss with a little lemon juice (to keep the quince from discoloring) and honey (you can skip the honey- my plums were not very ripe so I wanted to sweeten them up a little). When the duck is done marinating, toss the quince and plums in the marinade and arrange in the bottom of a baking pan, with the duck legs on top. Roast in a 325 degree oven for 2 hours.
I served this over creamy polenta (surprise!), with a big green salad on the side and roasted squash.