Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(67 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 4
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal473
  • fat20g
  • saturates6g
  • carbs7g
  • sugars3g
  • fibre1g
  • protein48g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 duck legs



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • ½ tsp five spice powder
  • bunch of rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 fat garlic clove
  • half a bottle of red wine
  • 2 tbsp redcurrant or quince jelly



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (87)

Joesyjo's picture

Didn't work for me. Duck was tough and I added some flour to the sauce which then disappeared when in the oven to make a gloopy mess. Wish I had stuck to original recipe and not added any flour.

RuthBaker's picture

First attempt at making duck, but proved vert successful all round. I amended the cooking slightly as I was using this as a Christmas recipe. I cooked the duck on a high temp for 30 minutes in the oven, then transferred to the slow cooker for 40 minutes, it was perfect and still tender.

98normandy's picture

Cooked this last night for hubby and me using just two duck legs. Hid two cloves of garlic and rosemary under each leg; used quite a lot more of the spice; made a roux first the added chicken stock and red wine. Absolutely delicious and duck was perfectly cooked. Well def do again

cskelto's picture

Love this recipe. It makes a regular appearance in our house. I like to put potatoes in round the duck before the wine goes In so they can roast in the duck fat. Lovely and quite cheap to make.

geoffchem's picture

Clearly, I must have done something wrong!; My duck legs were as tough as old boots, the sauce was as runny as it was to start. I had thought I had followed the recipe exactly: I know my oven is OK, so how on earth does one get the meet TENDER??

felicitycornish's picture

Made this pretty much exactly as the recipe said and it was delicious! Lovely crispy skin and great tasting sauce. I doubled the garlic though, and made sure the cloves were completely covered by duck so that they wouldn't burn. They were gorgeous and soft and went really well with the duck. Will definitely make again - very easy and tasty!

eustacia_vye_71's picture

So easy and really impressive, beautiful flavours and perfect if you know your guests are likely to be late or daudle with starters, as its impossible to ruin! This was in the oven 30 minutes longer than planned and was still delicious.

jule955's picture

I put a bit of oil over the legs after about 40 minutes so the skin would not burn. I also added some flour in the sauce to thicken it. The wine taste was very powerful - maybe I'll try half wine half stock next time. Also, the garlic was completely burnt, so I'll put it in later next time, or I'll put foil over it for the best part of the cooking hour.

Despite all that it was very nice. The 5 spices flavours were lovely, the skin was nice and crisp and the meat was tender.

irishlorna's picture

Is it just me!?My duck wasn't cooked! Maybe the legs were Too big. Would try again with lower temperature and slightly longer cooking time. Taste was lovely though,

jennerdei's picture

Very easy and lovey. Used Duck legs frozen at Sainsbury. I pieced Duck Legs with knife to pick up flavors. Then as one other reader, cooked new potatoes till half cooked and put into pan with juices, but poured off fat and added sauce. I used Waitrose Deep, dark black cherry extra fruity preserve which worked well. served with green beans and small carrots. A few comments said the Duck was not tender. What you were sold must of been an old duck. I would only buy duck from a butcher or good supermarket.

danielleh's picture

I made this with Lamb Shanks and it was unbelieveable and very easy to make.

bezza110's picture

Made this several times for dinner parties and have always had great comments, easy to make and taste great

danielleh's picture

I made this with Lamb Shanks and it was AMAZING!

cheungy's picture

I used a whole duck, and increased the amount of five spice and garlic. Because I had a whole duck weighing 1.8kg, I ended up cooking for 1hr 36 mins. But this meant I ended up burning up all the rosemary and garlic on the bottom, but I did stuff some inside the duck too. Delish.

themightygusset's picture

Very tasty, but despite reducing the sauce until it was less than a quarter of what I started with, and draining all of the fat off the duck, it steadfastly refused to thicken !

Pouring the drained off fat over my roasties for the last 20 minutes or so definitely helped.

I can see how this recipe would work very well with Lamb, particularly Shanks.

crispy59's picture

Delicious and so easy. Will definitely become one of my staples. Will do again with lamb shanks.

clare66uk's picture

Lovely way to cook duck - the skin crisped up really well and the sauce tasted lovely. I added in some new potatoes as suggested and they soaked up all the flavour. This was so easy to do - would have again.

jmc123's picture

very tasty but would definitely thicken the sauce with cornflour before pouring into the duck pan - it as too watery even though I used less wine and added 3 tbspns of cranberry sauce. Would do again. Tastes quite christmassy with the all spice. Not sure I would do for a dinner party, more a mid week meal.

dorothyd's picture

Great dish, put in slow cooker overnight, just melted in your mouth. Everyone enjoyed it. Reused left over gravy for roast beef dinner later in the week. Flavour was exceptional. Definitely a winner.


Questions (2)

HelenCoventry's picture

Is this dish suitable for making the day before and re-heating?

HelenCoventry's picture

I am thinking of doing this for a dinner party. Would it be suitable to cook the day before and re-heat?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…