Preheat the oven to 160˚C and rub duck legs with salt.
Heat a cast-iron pan over high heat. Place duck legs, skin side down, in the pan and sear for 1 minute, then turn and sear the other side. Remove duck from pan.
Sauté together the spices, vegetables, chilli, garlic and ginger
Sear the duck legs and add to the pot
Deglaze with the soy and stock
Add duck legs into the pan and cover
Allow to cook in the oven for 2 hours until soft and tender
Add to the pot with the plums and sugar during the last 30 minutes
Season to taste.