-
Heat oven to 190C/fan 170C/gas
5. Put the duck legs in one layer in a roasting tin on a
bed of rosemary sprigs. Sprinkle with
salt and five-spice powder. Roast for 1 hr.
-
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 hr remove from the oven and spoon off
almost all the fat (save it for roast potatoes), then pour
the wine mixture around it and return to the oven for
10-15 mins to finish cooking and reduce the sauce.
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DAILY
DINNERS 
