Roast duck legs with red wine sauce

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• home cook

  08 December 2008

  home cook commented on this recipe

  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.

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• Rebecca

  03 February 2009

  Rebecca rated and commented on this recipe

  

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

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• Heffrey

  10 February 2009

  Heffrey rated and commented on this recipe

  

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

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• punk_chef

  16 February 2009

  punk_chef commented on this recipe

  could you use duck breast insted?

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• Baking Betty

  31 March 2009

  Baking Betty rated and commented on this recipe

  

  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!

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• Lyse

  05 April 2009

  Lyse rated and commented on this recipe

  

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

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• loobylou

  12 May 2009

  loobylou commented on this recipe

  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!!!

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• PamV

  05 August 2009

  PamV rated and commented on this recipe

  

  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!

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• dreamywings1

  05 August 2009

  dreamywings1 rated and commented on this recipe

  

  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!!!!

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• Abisnail

  27 August 2009

  Abisnail rated and commented on this recipe

  

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

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• mrsmoyes

  05 September 2009

  mrsmoyes commented on this recipe

  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!

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• RobMurphy

  06 September 2009

  RobMurphy rated and commented on this recipe

  

  Absolutely delicious. Served the duck on a potato and spinach mash.

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• titch31

  29 September 2009

  titch31 commented on this recipe

  I have made this recipe more than once and each time it tastes delicious! I would suggest to have it with spring onion mashed potatoes and crisp green vegetables. Makes a great Sunday lunch!

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• EmmaG

  06 October 2009

  EmmaG rated and commented on this recipe

  

  This is a recipe that I have used over and over again, delicious. I even make the red wine and redcurrent sauce, flavoured with half a tsp of 5 spice to go with belly pork, very tasty too.

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• GIDDY-GOOSE

  24 October 2009

  GIDDY-GOOSE rated and commented on this recipe

  

  A "Must Try" recipe. Easily doubled etc - no last minute effort required. Done it various times - varied the amount of wine to give a thicker sauce other than that left everything the same

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• melody2009

  22 January 2010

  melody2009 rated this recipe

  

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• Billie

  11 February 2010

  Billie rated this recipe

  

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• gem1979

  14 February 2010

  gem1979 rated this recipe

  

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• Jaclyn

  26 April 2010

  Jaclyn rated and commented on this recipe

  

  Delicious!

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• split58

  15 May 2010

  split58 rated and commented on this recipe

  

  A fabulous meal that's easy to prepare. I made this with the recommended celeriac gratin which went perfectly. Only problem I had was sauce almost disappeared after being in the oven for 15 mins so added a bit of flour and water, simmered for a few minutes to thicken and it was wonderful.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

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

Per serving

473 kcalories, protein 48g, carbohydrate 7g, fat 20 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.51 g

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