Instead of duck legs, roast a half leg or shoulder of lamb for the same cooking time.
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
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.