24–48 hours before cooking, season duck legs generously with kosher salt and Chinese Five Spice powder. Place uncovered in the fridge to dry-brine.

Remove duck from fridge 30–60 minutes before cooking to come to room temperature.

Preheat oven to 400°F.

In a roasting pan, create a bed of rosemary sprigs and crushed garlic cloves.

Lay duck legs on top in a single layer. Roast for 1 hour.

While duck roasts, combine red wine and jelly in a small saucepan. Simmer over low heat, whisking until jelly dissolves and sauce slightly reduces (about 5 minutes).

After 1 hour of roasting, remove duck and spoon off most of the rendered fat (reserve it for potatoes).

Pour wine sauce around the duck (not over it), return pan to oven, and roast for another 10 minutes.

Remove from oven and serve immediately with pan sauce spooned on top.