Duck legs with plum chutney and rustic potatoes

Preheat the oven to 180 degrees. In a mortar, mix 1 teaspoon of nutmeg, salt, pepper and marjoram. Mash with a pestle, mix with honey and rub the legs. Put the duck legs in a mold, cover with rosemary sprigs, cover with foil and put in the oven for 1 hour. After the time has elapsed, remove the foil and bake for about 20 minutes, periodically pouring the resulting juice until a golden crust forms.

Prepare plum chutney. Finely chop the shallots and add together with the jalapeno flakes until soft with the addition of olive oil. Add star anise, cinnamon, nutmeg, sugar and salt to the onion. Pour in the wine and vinegar and simmer over low heat under a closed lid for 15 minutes. Add the plums and cook, stirring occasionally, until the consistency becomes thick and stringy, about an hour.