Fork the duck legs all over, sprinkle over the salt and place in a roasting dish.
Cover with foil and roast 1450C/300F/Gas3 for 2 hours
Drain the duck, retaining the fat and cooking juices separately. Season and place in the oven 200C/400F/Gas 6 while you make the sauce.
Heat 1 tablespoon of the retained duck fat in a frying pan and soften the shallots for 2-3 minutes.
Add the wine and reduce by about half before adding the redcurrant jelly, along with the reserved juices.
Season to taste and allow to bubble to required consistency.
Allow the duck to rest for a few moments and serve with the sauce on the side.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.For this particular recipe the nutritional information assumes that the the fat from the duck is all consumed in the dish, which has inflated the nutritional information.