This article was written for Annabel & Grace, which is now part of Rest Less.
Best thing about this, apart from the gorgeous taste, is that it is very hard to overcook duck legs, which is handy. Plus it really is so simple to prepare.
Roast duck legs with five spice
Ingredients serves 4
4 ducks legs
½ tsp five spice powder
bunch of rosemary sprigs
4 fat garlic cloves
half a bottle of red wine
2 tbsp redcurrants or quince jelly
How to prepare
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 and garlic cloves. 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 hour 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.
Recipe from Good Food magazine, November 2005