Roast duck legs with red wine sauce

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• redhead

  21 June 2010

  redhead rated and commented on this recipe

  

  Delicious crispy skin and very tender duck. Doubled the amount of redcurrant jelly and used a third of a bottle of red. Served with Jersey royals, mange tout and french beans. So so good!

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• mel844

  21 June 2010

  mel844 rated and commented on this recipe

  

  Absolutely delicious! I reduced the cooking time to total 1 hour and it came out beautifully. I will definitely be making this again :-)

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• jules

  04 September 2010

  jules rated and commented on this recipe

  

  This turned out beautifully for a lunch for friends. I used just under half a bottle of wine and a bit more (1 tbsp more) redcurrant jelly. I was worried that the duck might be overcooked as the guests were late so I think they ended up in there just over the alloted time of 1hr15min, as I was aiming for the 1 hour total time originally. The skin was lovely and crisp and the duck was so tender! I might take the tip about adding cornflour to make a thicker sauce/gravy next time but the flavour was delicious.

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• Karen

  23 September 2010

  Karen rated and commented on this recipe

  

  I h ave cooked this twice now and both times it has been delicious. I added a little extra redcurrant to sweeten the sauce and served it 'nestling' on mashed sweet potatoes and green beans by the side. My guests seemed impressed! I cook the duck legs for one hour total so add the sauce a little earlier. Will be using this again especially for dinner party as so easy with so little preparation.

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• Sheila

  23 October 2010

  Sheila commented on this recipe

  I have made this recipe several times using redcurrant, quince and cranberry sauce all delicious, but would liked to have had some advice re freezing. Has anyone any tips on freezing and reheating this recipe?

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• Jasmine

  14 November 2010

  Jasmine rated and commented on this recipe

  

  Halved this recipe to no ill affects. And I couldn't find quince or red currant jelly, so I used black currant instead, and it was great. Super easy to make, and looks fancy! Loved it!

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• anabanana

  16 January 2011

  anabanana rated and commented on this recipe

  

  Really really enjoyed this. Made it for a New Year's celebratory dinner, served with roast potatoes with the duck fat and some steamed kale. Really nice, will definitely make again.

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• Melanie

  18 January 2011

  Melanie rated and commented on this recipe

  

  So easy and soooooooooooooo delicious! :D

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• JoD

  20 January 2011

  JoD rated and commented on this recipe

  

  I made this for my boyfriend's birthday with roast potatoes and veg. I thought I might get a crispy skin, but didn't but in the end it didn't really matter. We both thought it was delicious and when I asked my boyfriend what his favourite present was he said the meal I made him, which is high praise indeed and made me very happy. Thank you Good Food.

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• blossomcrown

  13 February 2011

  blossomcrown rated and commented on this recipe

  

  So tasty! I accompanied the duck with shredded steamed savoy cabbage and sweet potato mash, they complemented the sauce perfectly. I didn't have any garlic cloves, so smeared garlic paste over the bottom of the roasting tin - and used french herb mix in place of rosemary sprigs. I used the five spice quite liberally. Skin turned out beautifully crispy and the duck so soft.

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• Jayne

  18 February 2011

  Jayne rated and commented on this recipe

  

  Tried this recipe in the week and will definitely make it again. Apart from being tasty and economical, it was easy to prepare after a days work and enjoyed by everyone.

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• geekchic

  26 February 2011

  geekchic rated and commented on this recipe

  

  Don't know if I was unforunate with the quality of the duck but it was a bit chewy, definitely not falling off the bone! Its the first time I've cooked duck so unsure if this means it was over or undercooked but I'm not keen to try it again. I didn't have redcurrents so I did equal quantities of Red Wine and Port for the sauce which was lovely and will definitely be repeated, but with Lamb instead.

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• Evelyn

  27 March 2011

  Evelyn rated and commented on this recipe

  

  Brilliant! I will definitely be making this again! After reading the other comments I increased the amount of redcurrant jelly, and would do the same again. I made this for a family Birthday meal, but it would be a good choice for a dinner party too. Also, it is very easy to make, with little preparation time needed, and so a good choice if entertaining guests at the same time.

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• Nicola

  31 March 2011

  Nicola commented on this recipe

  This is SO easy to make...but looks very impressive...perfect if you are trying to impress but not too sure of your skills. I made it for a friend last night. At the end, I lifted out the rosemary, pu tthe baking tray on the hob and added a sprinkling of bisto (I know this might make me a heathen but if you find this offensive go with cornflour!) to thicken and it is possibly the best gravy ever. Also, I abstained from garlic and used a chopped up red onion instead, was delicious and perfect for the gravy at the end. Very YUM!

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• Nicola

  31 March 2011

  Nicola rated this recipe

  

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• mssteel

  22 June 2011

  mssteel rated and commented on this recipe

  

  I used port and marmalade (major deviation from the recipe I know!) as that's what I had in the cupboard and it turned out delish. Might be a tad sweet for some but served with colcannon...this is an effortless winner!

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• TheLegendJoe

  01 August 2011

  TheLegendJoe rated and commented on this recipe

  

  Very nice! Could do with more jelly than stated, the sauce wasn't that sticky for me

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• AllieB

  22 October 2011

  AllieB rated and commented on this recipe

  

  Super! The duck was cooked to perfection will delicious crispy skin however I left the sauce in slightly too long and most of it disappeared! I will watch it next time! I served with roasted butternut squash mash and roasted new potatoes - really yummy and will definitely make again soon.

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• carolj

  06 November 2011

  carolj commented on this recipe

  yum, used cherries in armagnac instead of redcurrant jelly and wings instead of legs, jammy and tasty!!!!

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• Pearl

  06 November 2011

  Pearl commented on this recipe

  Delicious! Didn't have any five spice, so made some up from scratch (cinnamon, star anise, cloves, chilli pepper bashed up in pestle and mortar- no fennel though, so really four spice) and still lovely. Followed some of the earlier comments and put third of a bottle of wine in and added more cranberry sauce with blackberry jam (again, didn't have redcurrant jelly)- lots of sauce and v tasty. I cooked the duck for only 45 mins before adding the wine for 15 mins, and think that it worked well. Used duck legs and a duck breast/crown, went down v well for four of us.

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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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