Orange and thyme duck legs

1) Use a sharp knife to slash the duck legs through the thickest part of the thigh, and put them in a non-metallic dish.
2) Mix together the orange juice and zest, thyme and maple syrup and pour over the duck. Season well, cover and put in the fridge to marinade for at least 2 hours, or overnight.
3) Preheat the oven to 200°C, Gas 6.
4) Shake marinade off duck and transfer to a rack set over a roasting tin, then cook for 45 minutes.
5) Pour remaining marinade into a small sauce pan and bring to the boil. Reduce until the marinade coats the back of a spoon.
6) Baste the duck with the marinade and turn once or twice until well browned and cooked through.
7) Serve with plain rice and pour over the remaining marinade.