Roast Duck Legs With Red Wine Sauce - cooking recipe

Ingredients

4 duck legs
1 bunch rosemary
4 large garlic cloves
1 teaspoon five-spice powder
1 1/2 cups red wine
1 1/2 tablespoons red currant jelly, quince jelly could be subbed here

Preparation

Heat oven to 190 C.
Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
Sprinkle them with salt and five spice powder.
Roast for one hour.
Meanwhile place wine and jelly in a pot and simmer on a low heat.
Stir to dissolve jelly, simmer 5 minutes.
Spoon off almost all the fat from duck.
Pour wine mixture around duck.
Roast further 15 minutes until sauce reduces.