Roast duck legs with red wine sauce

Recipe uploaded by

Mary Cadogan

14 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, salt 0.51 g

Latest comments and suggestions

• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Pewtersfood

  02 November 2007

  Pewtersfood rated this recipe

  

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• Pewtersfood

  13 November 2007

  Pewtersfood commented on this recipe

  this IS nice - but I am a duck fan

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• Jen

  20 December 2007

  Jen rated this recipe

  

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• Jen

  20 December 2007

  Jen commented on this recipe

  This is a nice and easy way to have duck. I reduced the amount of wine and gave a generous measure of jelly to make the sauce stickier and sweeter.

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• Anne

  01 January 2008

  Anne commented on this recipe

  I followed jen's suggestion and reduced the amount of wine and increased the amount of sauce . I also substituted the redcurrant sauce with shop bought cumberland sauce ,it was delicious. it made our new years eve dinner for 8 really special

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• Anne

  01 January 2008

  Anne rated this recipe

  

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• tastytash

  14 January 2008

  tastytash rated and commented on this recipe

  

  Absolutely delicious. Will definitely be making this again. Great Sunday meal. Easy to make, very effective without having to use loads of ingredients. The flavours all went so well together - the mix of the spices with the wine and the sweetness of the redcurrants made it absolutely lovely. I made this with sweet parsnips which again really complimented the flavours. A great dinner party meal I think!

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• Cookybooky

  14 February 2008

  Cookybooky rated and commented on this recipe

  

  This recipe is so simple yet so tastey! I increased the five spice abit and like above, reduced the wine and increased the jelly. This recipe also works realllly well with chicken legs (bought them by accident instead of duck once as they had really similar packaging!) Another Tip i did was boil some new potatoes, drizzled some olive oil on them and put them around the duck in the last 15 mins and drizzle some of the redwine sauce over them. Yummy =)

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• HayleyGrice

  27 February 2008

  HayleyGrice rated and commented on this recipe

  

  This was really easy to cook, and I halved the recipe with no ill effects. Was good to have something that looked impressive with minimal ingredients and that just sat in the oven for most of the cooking time.

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• comfortfood

  17 April 2008

  comfortfood rated and commented on this recipe

  

  Fantastic. Perfect for guests. My only comment would be that I think a total cooking time of an hour would be sufficient so next time I'd add the liquour in at 45 minutes rather than cooking the duck for an hour and then adding.

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• lindad4a

  11 May 2008

  lindad4a rated and commented on this recipe

  

  Delicious... and very easy!

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• teresag1963

  18 May 2008

  teresag1963 rated and commented on this recipe

  

  Very tasty we enjoyed this meal. I added 1 tsp five spice powder and one third of a bottle of red wine. Next time I make this I would definately drain off one third of the duck fat as the sauce was a little watery. Very tasty we would definately do this recipe again.

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• lardon_irridesco

  15 June 2008

  lardon_irridesco rated and commented on this recipe

  

  Didn't work as expected. The duck was black and charred, even though I put it in at 170 degrees for 1 hour and followed the recipe. The rosemary was black too. There was no taste at all. What did I do wrong?

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• caralynn

  06 July 2008

  caralynn rated and commented on this recipe

  

  very easy fantastic taste definately one to be repeated

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• Geri

  08 August 2008

  Geri commented on this recipe

  Took on board the suggestions and agreed it's a super meal!

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• Ann

  25 August 2008

  Ann commented on this recipe

  Tried this recipe, but decided to use cranberry sauce instead. 45 mins into the cooking time I realised that I didn't have red wine!!! Made the sauce using port, and after 1 hr 15mins, removed the duck and made a gravy using water from veg and some cornflour, then strained before serving. It was delicious.

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• Chris

  31 August 2008

  Chris rated and commented on this recipe

  

  Absolutely wonderful. I reduced the amount of red wine, found I didn't have five-spice so used allspice instead. Will do this one again - and soon!

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• Yummy!

  20 October 2008

  Yummy! commented on this recipe

  Can anyone tell me if it would be ok to use a whole duck with this recipe rather than just the legs? Obviously I would need to adjust the quantities accordingly...

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• EmyB

  29 October 2008

  EmyB rated and commented on this recipe

  

  Sweet and sticky sauce really nice with the tender duck!!

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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

Preperation and cooking times

Prep 10 mins

Cook min 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, salt 0.51 g

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