Slow Roast Duck Legs with a Red Wine Sauce

I made this as an alternative to a traditional Sunday roast. It is ridiculously simple and super tasty! I served it with roast potatoes, however you could have puy lentils as a very delicious healthy alternative.

Serves 4

4 Duck Legs

Chinese Five Spice

Bunch of Rosemary Sprigs

6 Fat Garlic Cloves

Half Bottle Red Wine

1-2 tbsp Redcurrant Jelly

Malden Sea Salt

Preheat oven to 170C

Place the garlic cloves and the rosemary in a layer at the bottom of a roasting tin.

Set the Duck Legs on top and sprinkle with s fine layer of Chinese five spice and salt.

Roast in the oven for one hour and fifteen minutes.

Whilst the Duck is in the oven, bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly. Continue to simmer for another five minutes.

Once the Duck has been in for an hour and fifteen minutes, spoon off most of the fat and keep it for another time for roast potatoes.

Now add the red wine mixture and cook for a further 10-15 minutes to reduce.

Serve with veg of choice and some crispy roasties!