- 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…
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.
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.