Directions. Remove the foil, leaving the legs skin side up, and return to the oven and roast for an additional 30 minutes. If the duck legs are small, check for doneness and tenderness after the first hour of cooking. Remove the pan from the oven, and remove the legs to a large plate or sheet pan.
The trick is to roast the legs in fat, in a small container that will just barely hold however many legs you happen to be cooking. This, more or less, will ensure that your legs are cooking in a bath of fat, not in the hot, dry air which will desiccate a wild duck or goose leg.
If you shop around, duck legs can be a reasonably-priced ingredient that when slow roasted, has a luxury flavor. An important editor's note: based on feedback from readers who have made this recipe, it is essential to use larger duck legs and to leave all the fat on the legs.
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.