Roast duck legs with red wine sauce

Recipe uploaded by

Mary Cadogan

27 ratings

Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. 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.
2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

Making it with lamb

Instead of duck legs, roast a half leg or shoulder of lamb for the same cooking time.

Per serving

473 kcalories, protein 48g, carbohydrate 7g, fat 20 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.51 g

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Ingredients

• 4 duck legs
• ½ tsp five spice powder
• bunch of rosemary sprigs
• 4 fat garlic cloves
• half a bottle of red wine
• 2 tbsp redcurrants or quince jelly

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

Ingredients

• 4 duck legs
• ½ tsp five spice powder
• bunch of rosemary sprigs
• 4 fat garlic cloves
• half a bottle of red wine
• 2 tbsp redcurrants or quince jelly

Per serving

473 kcalories, protein 48g, carbohydrate 7g, fat 20 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.51 g

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