Roast duck legs with red wine sauce

Latest comments and suggestions

Results 1-20

• Philippa

  2007-11-01 08:52:31.643706

  Philippa rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pewtersfood

  2007-11-02 20:22:13.203065

  Pewtersfood rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pewtersfood

  2007-11-13 19:18:03.551342

  Pewtersfood commented on this recipe

  this IS nice - but I am a duck fan

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  2007-12-20 19:23:25.576231

  Jen rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  2007-12-20 19:25:27.899558

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  2008-01-01 16:00:15.34172

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  2008-01-01 16:01:08.480375

  Anne rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tastytash

  2008-01-14 10:41:59.729514

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cookybooky

  2008-02-14 14:36:08.729314

  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 =)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HayleyGrice

  2008-02-27 09:33:06.628203

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• comfortfood

  2008-04-17 17:13:54.96433

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lindad4a

  2008-05-11 13:55:16.226275

  lindad4a rated and commented on this recipe

  

  Delicious... and very easy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• teresag1963

  2008-05-18 18:27:17.560814

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lardon_irridesco

  2008-06-15 20:40:14.400038

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• caralynn

  2008-07-06 16:17:48.146082

  caralynn rated and commented on this recipe

  

  very easy fantastic taste definately one to be repeated

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Geri

  2008-08-08 16:49:41.323127

  Geri commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ann

  2008-08-25 17:44:54.374224

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chris

  2008-08-31 19:31:59.852237

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yummy!

  2008-10-20 17:07:37.079104

  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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EmyB

  2008-10-29 12:04:06.58489

  EmyB rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1188/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 ducks 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

Ingredients

• 4 ducks 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.