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["Trim duck legs of excess skin and fat and back bones at the joint.", "Place backs into medium sized stock pot pot.", "", "Season legs with salt and pepper and sprinkle liberally with chinese 5 spice. Let stand.", "", "- Preheat oven to 375 degrees.", "Chop up trimmed skin and fat and place into skillet on medium low heat. Render fat until liquid and remove ""crispy bits"" with a slotted spoon. Reserve fat in bowl - take care to not include any remaining brown bits which formed at the bottom of the skillet.", "", "To the stock pot holding duck backs, add roughly chopped carrots, onion, and whole bay leaves to stock pot. Add 1 litre of water and simmer for 1 hour.", "", "- Brown duck legs", "In a large skillet heat 4 table spoons of the duck fat on medium heat.", "Place legs skin side down for 3-4 minutes and take care to not burn skin.", "", "On a casserole dish lay down rosemary and garlic.", "Place duck legs on top skin side up. Lightly sprinkle with a dash of chinese 5 spice.", "Add 1/2 cup of wine to casserole dish.", "Add strained duck stock to dish so that legs are covered but skin is still exposed.", "", "Place in oven for 90 minutes on top 3rd of oven.", "", "After 60 minutes.", "Place remaining duck fat (or about 1/4 cup) in second casserole dish. Heat in oven on lower 3rd rack. Heat fat for 10 minutes.", "", "Place chopped vegetables into heated duck fat casserole. Add salt and pepper. Toss and place into oven.", "", "Heat remaining 1/2 cup of wine in skillet and add 3-4 table spoons of red current jelly - melt jelly. Reduce by 1/2 and set aside.", "", "Remove duck at 90 minutes and drain off any remaining braising liquid and bits in casserole leaving just the duck legs.", "", "Toss vegetables and place on top 3rd rack.", "Increase heat to 450 degrees.", "", "Brush duck legs liberally with wine/jelly reduction and place back into oven on bottom 3rd for 15 minutes.", "", "Remove from oven and let stand for 10 minutes before serving."]
