Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(66 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
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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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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!

Annie4A's picture
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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
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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
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this IS nice - but I am a duck fan

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