Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (86)

hayleygrice's picture
5

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
5

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
5

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!

Annie4A's picture
4

I followed jen's suggestion and reduced the amount of wine and increased the amount of sauce . I also substituted the redcurrant sauce with shop bought cumberland sauce ,it was delicious. it made our new years eve dinner for 8 really special

glasgow's picture
5

This is a nice and easy way to have duck. I reduced the amount of wine and gave a generous measure of jelly to make the sauce stickier and sweeter.

pewter's picture
4

this IS nice - but I am a duck fan

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…