Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(65 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
473
protein
48g
carbs
7g
fat
20g
saturates
6g
fibre
1g
sugar
3g
salt
0.51g

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

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Method

  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.

Recipe from Good Food magazine, November 2005

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Comments

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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
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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
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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
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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
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I made this with Lamb Shanks and it was AMAZING!

cheungy's picture
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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.

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

clare66uk's picture
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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
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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
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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.

sh4ron65's picture
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Cooked for dinner party, served with mustard mash and baby vegetables, very impressive look and taste, and reasonable price. Couldn't be easier to prepare, and instructions excellent. 5 stars all the way!

jessica29's picture
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So easy to cook and tasted amazing! I reduced the wine too to make a stickier sauce and used more than the stated five spice which made the skin reallu crisoy! Delicious

jeremy1971's picture
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Fabulous recipe, will definitely be doing this again. Very easy to do, didn't have redcurrants or quince jelly only cranberry sauce but still great

busby22's picture

What I love about this recipe is that when you serve it at a dinner party, people think you've put in an enormous amount of effort but the opposite is true. As someone who's really easily distracted, if you accidentally cook it a bit longer, it doesn't ruin it - well not so far.

rodtucker's picture
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I have done this recipe using mulled wine instead of the red wine and ginger preserve instead of the jelly. Fabulous!

Also a variation using vodka and marmalade but not so successful due to an oven fire. Maybe a tad too much vodka?

Tonight I'm trying it with ginger preserve, sake and mirin.

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