Duck Legs in Wine Sauce

• 4 ducks legs
• 0.5 tsp five spice powder
• Rosemary sprigs
• 4 fat garlic cloves, peeled
• 0.5 cup of red wine
• 2 Tbsp. redcurrant or quince jelly

Pre-heat your oven to 375F.

Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hour.

In a small pan, bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins.

When the duck has been cooking for an hour remove it from the oven and spoon off almost all the fat (save it in a jar in the fridge for roasting potatoes).

Pour the wine mixture around the duck and return to the oven for 10–15 minutess to finish cooking and reduce the sauce.