Heat the oven to 140C/fan 120C/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs.
Tip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving.