Salt the duck legs with thyme and refrigerate for at least 12 hours.
Cook the duck legs in simmering duck fat for 1.5 to 2 hours until tender.
Preheat the oven to 180°C.
Place the duck legs in a roasting pan after scraping off the excess fat.
Glaze the legs with a mixture of honey and oil and sprinkle with thyme.
Roast for 20 minutes while frequently spooning the glaze over the meat.
Boil the chopped potatoes in salted water for 15 minutes.
Mash the drained potatoes with hot milk, butter, and seasoning.
Boil the wine and stock in a saucepan until the volume reduces by two thirds.
Serve the duck on a bed of mash with seaweed and the red wine sauce.