duck legs with red wine

Ingredients

• 4 ducks legs

• cinnamon

• fennel seed

• star anise

• Sichuan peppercorn

• clove

• bunch of rosemary sprigs

• 4 fat garlic cloves

• half a bottle of red wine

• 2 tbsp redcurrant jelly

• onion finely chopped

• 1 garlic clove finely chopped

Method

1. add cinnamon, fennel seeds, star anise, peppercorn and clove to a pestol and motar and crush into a powder.

2. Heat oven to 180c. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle it with salt the powder. Roast for 1 hr.

3. Fry the onion and garlic till soft then add the red wine and red current jelly. Simmer this, while stirring until the jelly is dissolved and the sauce has slightly thickened.

4. serve the duck with the sauce pored over.