PREHEAT oven to 375 degrees. Spray the bottom of a 9x13 inch pan with vegetable oil.
Place the fresh rosemary and chopped garlic in the bottom of a 9x13 dish. Sprinkle the duck with the five spice powder and season with salt and pepper.
Place the duck on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 60 minutes.
Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
After the duck has cooked for 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck, and bake 30 to 60 minutes; basting every 15 to 20 minutes until duck is very tender and the sauce has slightly thickened.
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