Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(66 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
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  • 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.

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Comments (86)

evelynjcooper's picture

Brilliant! I will definitely be making this again! After reading the other comments I increased the amount of redcurrant jelly, and would do the same again. I made this for a family Birthday meal, but it would be a good choice for a dinner party too. Also, it is very easy to make, with little preparation time needed, and so a good choice if entertaining guests at the same time.

donnamatthews's picture

Don't know if I was unforunate with the quality of the duck but it was a bit chewy, definitely not falling off the bone! Its the first time I've cooked duck so unsure if this means it was over or undercooked but I'm not keen to try it again.
I didn't have redcurrents so I did equal quantities of Red Wine and Port for the sauce which was lovely and will definitely be repeated, but with Lamb instead.

dougall's picture

Tried this recipe in the week and will definitely make it again. Apart from being tasty and economical, it was easy to prepare after a days work and enjoyed by everyone.

blossomcrown's picture

So tasty! I accompanied the duck with shredded steamed savoy cabbage and sweet potato mash, they complemented the sauce perfectly.
I didn't have any garlic cloves, so smeared garlic paste over the bottom of the roasting tin - and used french herb mix in place of rosemary sprigs. I used the five spice quite liberally.
Skin turned out beautifully crispy and the duck so soft.

jo_c_d's picture

I made this for my boyfriend's birthday with roast potatoes and veg. I thought I might get a crispy skin, but didn't but in the end it didn't really matter. We both thought it was delicious and when I asked my boyfriend what his favourite present was he said the meal I made him, which is high praise indeed and made me very happy. Thank you Good Food.

melaniejb1's picture

So easy and soooooooooooooo delicious! :D

anananana's picture

Really really enjoyed this. Made it for a New Year's celebratory dinner, served with roast potatoes with the duck fat and some steamed kale. Really nice, will definitely make again.

captainsmallie's picture

Halved this recipe to no ill affects. And I couldn't find quince or red currant jelly, so I used black currant instead, and it was great. Super easy to make, and looks fancy! Loved it!

shejon's picture

I have made this recipe several times using redcurrant, quince and cranberry sauce all delicious, but would liked to have had some advice re freezing. Has anyone any tips on freezing and reheating this recipe?

celiarelia's picture

I h ave cooked this twice now and both times it has been delicious. I added a little extra redcurrant to sweeten the sauce and served it 'nestling' on mashed sweet potatoes and green beans by the side. My guests seemed impressed! I cook the duck legs for one hour total so add the sauce a little earlier. Will be using this again especially for dinner party as so easy with so little preparation.

julesldn's picture

This turned out beautifully for a lunch for friends. I used just under half a bottle of wine and a bit more (1 tbsp more) redcurrant jelly. I was worried that the duck might be overcooked as the guests were late so I think they ended up in there just over the alloted time of 1hr15min, as I was aiming for the 1 hour total time originally. The skin was lovely and crisp and the duck was so tender! I might take the tip about adding cornflour to make a thicker sauce/gravy next time but the flavour was delicious.

mel844's picture

Absolutely delicious! I reduced the cooking time to total 1 hour and it came out beautifully. I will definitely be making this again :-)

lredhead's picture

Delicious crispy skin and very tender duck. Doubled the amount of redcurrant jelly and used a third of a bottle of red. Served with Jersey royals, mange tout and french beans. So so good!

split58's picture

A fabulous meal that's easy to prepare. I made this with the recommended celeriac gratin which went perfectly. Only problem I had was sauce almost disappeared after being in the oven for 15 mins so added a bit of flour and water, simmered for a few minutes to thicken and it was wonderful.

jacaline13's picture


giddy-goose's picture

A "Must Try" recipe. Easily doubled etc - no last minute effort required. Done it various times - varied the amount of wine to give a thicker sauce other than that left everything the same

girdlese's picture

This is a recipe that I have used over and over again, delicious. I even make the red wine and redcurrent sauce, flavoured with half a tsp of 5 spice to go with belly pork, very tasty too.

titch31's picture

I have made this recipe more than once and each time it tastes delicious! I would suggest to have it with spring onion mashed potatoes and crisp green vegetables. Makes a great Sunday lunch!

palacerob's picture

Absolutely delicious. Served the duck on a potato and spinach mash.

mrsmoyes's picture

This is a beautiful dish, I substituted the redcurrant jelly for home made cherry jam and added a few fresh cherries near the end of cooking. I served this dish with roasted shallot and pancetta dauphinoise potatoes. Delicious!


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