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

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

chromatopelma's picture
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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
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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
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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
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very easy fantastic taste definately one to be repeated

lardon_irridesco's picture
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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
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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
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Delicious... and very easy!

comfortfood's picture
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Fantastic. Perfect for guests. My only comment would be that I think a total cooking time of an hour would be sufficient so next time I'd add the liquour in at 45 minutes rather than cooking the duck for an hour and then adding.

hayleygrice's picture
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This was really easy to cook, and I halved the recipe with no ill effects. Was good to have something that looked impressive with minimal ingredients and that just sat in the oven for most of the cooking time.

callianatane's picture
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This recipe is so simple yet so tastey!
I increased the five spice abit and like above, reduced the wine and increased the jelly.
This recipe also works realllly well with chicken legs (bought them by accident instead of duck once as they had really similar packaging!)

Another Tip i did was boil some new potatoes, drizzled some olive oil on them and put them around the duck in the last 15 mins and drizzle some of the redwine sauce over them. Yummy =)

tphotiou's picture
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Absolutely delicious. Will definitely be making this again. Great Sunday meal. Easy to make, very effective without having to use loads of ingredients. The flavours all went so well together - the mix of the spices with the wine and the sweetness of the redcurrants made it absolutely lovely. I made this with sweet parsnips which again really complimented the flavours. A great dinner party meal I think!

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