Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(67 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 4 duck legs
    Duck

    Duck

    duk

    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

    Rosemary

    rose-mar-ee

    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
    Redcurrant

    Redcurrant

    red-cur-rant

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

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.

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Comments (87)

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!

abisnail's picture
4

Very tasty but I used double the redcurrant jelly to make the sauce more sticky.

dreamyxxx's picture
5

Well what can I say........... tried this tonight and it was absolutely gorgeous!!! The whole family loved it. Will definitely be serving this again DELISH!!!!

pammiev's picture
5

Tried this recipe when we had friends over and was a great success. I took some of the above comments onboard, and reduced the oven temperature, and cooking time which produced fab duck and I used quite a lot more redcurrent jelly - with great results; will become a family favourite!

sallust70's picture

Lovely!! I too also followed the suggestion of reducing the wine (can't waste wine in cooking......) and increased the redcurrant, also tried the new potatoes - was divine. thank you everyone!!!

lalsey's picture
4

I love duck but had not cooked it before. Delicious and easy to make.

ruthbeadle's picture
4

I would definitely do this again. The duck skin was fantastically crisp and I used up some homemade quince jam which was in the cupboard which worked great. I used more jam and less wine as well as I wanted a stickier sauce!

punk_chef's picture

could you use duck breast insted?

heffrey's picture
2

This didn't work for us at all. The duck was tough and the only taste that came through was wine.

chromatopelma's picture
5

Fantastic recipe, partner said it was 'excellent' usually I just get a 'good' or 'great' so I was pretty pleased with how this went!

caroasher's picture

I just made this for a dinner party - served with sweet potato mash and a pile of green beans. Delicious but we found the duck legs tough so not sure if I over or under cooked them. Any suggestions/advice as would definately make this one again.

woodle00's picture
4

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

littlebell's picture

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...

zedzoom's picture
5

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!

noddy21's picture

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.

gerigrub's picture

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

caralynn's picture
5

very easy fantastic taste definately one to be repeated

lardon_irridesco's picture
3

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?

teresag1963's picture
5

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.

lindad4a's picture
5

Delicious... and very easy!

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