Roast duck legs with red wine sauce

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Results 61-80

• jennie

  14 November 2011

  jennie rated and commented on this recipe

  

  followed this recipe to the letter first time i did it and served with mini new potatoes roasted with rosemary, garlic and thyme.... it was really nice, though i like my duck pink and feel next time i will drop cooking time to around 50 mins then add the sauce (trial and error until i get it right after that).... also made a slight variation and did it with lamb roasted on a bed of leeks and butternut squash, just reduced the jus in a pan rather than in the oven, it was lovely!!

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• jennie

  14 November 2011

  jennie commented on this recipe

  oh forgot to say i used a little less wine than the recipe (so perhaps i didn't follow to the letter, but almost) :)

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• Marilyn

  01 January 2012

  Marilyn rated and commented on this recipe

  

  I have made this twice now and the duck cooked beautifully each time. I used cranberry sauce instead of redcurrant as I don't like all the little pips in it. I didn't like the taste of the wine in the sauce but that may be because I don't drink, and the sauce was very thin. Next time I will try using stock instead and thickening with a little cornflour.

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• The Nourishing Road

  01 February 2012

  The Nourishing Road commented on this recipe

  Duck is definitely my favourite meat at the moment. Here is my Crispy Duck with Fried Potatoes recipe: http://www.thenourishingroad.co.uk/2012/02/crispy-duck-with-fried-potatoes.html So good, and go healthy as animal fats contain vital vitamins for proper brain function and to boost immunity. Find out more here: http://www.thenourishingroad.co.uk/2012/01/more-fat-yes-please.html

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• rickwest

  11 February 2012

  rickwest rated and commented on this recipe

  

  very nice and easy recipe. Do not have 5 spice powder in Holland so had to improvise just with black pepper. didn't have redcurrant jelly either so I used Cranberries, first cooked and then added to the red wine with a bay leaf. Served with Rissotto with patmezan cheese roast potatoes and cranberries. DEEELISHIOUS. Just layed the legs on one sprig of rosemary and one clove of garlic. served for Christmas lunch and going to do this week again. Don't use recipes that often but this I recomend

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• hmn85

  24 February 2012

  hmn85 rated and commented on this recipe

  

  Lovely meal - I halved quantities to do as meal for 2 but kept garlic/rosemary and redcurrant jelly quantities as they were. We had with new potatoes, carrots, broccoli and french beans in a pepper butter. Yum!

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• Spot the dog

  25 February 2012

  Spot the dog rated and commented on this recipe

  

  I have never cooked duck before so thought this was an easy recipe to try. I cooked it for my husband after work on Valentines day. I followed the recipe to the letter but took some of the suggestions and reduced the wine slightly and added an extra tblsp of redcurrant jelly. However, I stuck to the suggested cooking times. The sauce was lovely but the meat was chewy (not tender at all). I read that others have had the same problem but no suggestions as to what to do to avoid this. Some suggest shorter cooking - does this make for a more tender meat? Sadly I will not be doing this again unless I have some idea what I did wrong. A pity because it has great potential (especially for someone short on time and basic culinary skills). Anyone reading this - if you have suggestions for a tender meat please share your ideas.

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• KateD

  27 February 2012

  KateD rated and commented on this recipe

  

  This really was fab. Cooked for dinner party on Sat & was a bit nervous -would it work? It was perfect. So tasty & I had loads of compliments. I was cooking for 9. I used 3/4 bottle of red wine & 2 340g jars of redcurrant. The duck was cooked for longer though, as I was running over but added the sauce 10 mins before serving & it was great. Duck was tender & sauce delicious.

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• KateD

  27 February 2012

  KateD commented on this recipe

  I served this with Delia's potatoes boulangere (lighter & more savoury than dauphinois) & a salad of wild rocket & watercress. A perfect foil to the sweet sauce.

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• Rod

  13 March 2012

  Rod rated and commented on this recipe

  

  I have done this recipe using mulled wine instead of the red wine and ginger preserve instead of the jelly. Fabulous! Also a variation using vodka and marmalade but not so successful due to an oven fire. Maybe a tad too much vodka? Tonight I'm trying it with ginger preserve, sake and mirin.

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• GeenaB

  24 March 2012

  GeenaB commented on this recipe

  What I love about this recipe is that when you serve it at a dinner party, people think you've put in an enormous amount of effort but the opposite is true. As someone who's really easily distracted, if you accidentally cook it a bit longer, it doesn't ruin it - well not so far.

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• Sarah

  07 July 2012

  Sarah rated and commented on this recipe

  

  Fabulous recipe, will definitely be doing this again. Very easy to do, didn't have redcurrants or quince jelly only cranberry sauce but still great

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• Jessica

  23 September 2012

  Jessica rated and commented on this recipe

  

  So easy to cook and tasted amazing! I reduced the wine too to make a stickier sauce and used more than the stated five spice which made the skin reallu crisoy! Delicious

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• Sharon Kemp

  11 October 2012

  Sharon Kemp rated and commented on this recipe

  

  Cooked for dinner party, served with mustard mash and baby vegetables, very impressive look and taste, and reasonable price. Couldn't be easier to prepare, and instructions excellent. 5 stars all the way!

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• Frenchie

  25 October 2012

  Frenchie rated and commented on this recipe

  

  Great dish, put in slow cooker overnight, just melted in your mouth. Everyone enjoyed it. Reused left over gravy for roast beef dinner later in the week. Flavour was exceptional. Definitely a winner.

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• JMC123

  02 November 2012

  JMC123 rated and commented on this recipe

  

  very tasty but would definitely thicken the sauce with cornflour before pouring into the duck pan - it as too watery even though I used less wine and added 3 tbspns of cranberry sauce. Would do again. Tastes quite christmassy with the all spice. Not sure I would do for a dinner party, more a mid week meal.

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• clare66uk

  11 November 2012

  clare66uk rated and commented on this recipe

  

  Lovely way to cook duck - the skin crisped up really well and the sauce tasted lovely. I added in some new potatoes as suggested and they soaked up all the flavour. This was so easy to do - would have again.

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• Crispy

  16 November 2012

  Crispy rated and commented on this recipe

  

  Delicious and so easy. Will definitely become one of my staples. Will do again with lamb shanks.

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• The Mighty Gusset

  21 November 2012

  The Mighty Gusset commented on this recipe

  Very tasty, but despite reducing the sauce until it was less than a quarter of what I started with, and draining all of the fat off the duck, it steadfastly refused to thicken ! Pouring the drained off fat over my roasties for the last 20 minutes or so definitely helped. I can see how this recipe would work very well with Lamb, particularly Shanks.

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• in love with food

  24 November 2012

  in love with food rated and commented on this recipe

  

  I used a whole duck, and increased the amount of five spice and garlic. Because I had a whole duck weighing 1.8kg, I ended up cooking for 1hr 36 mins. But this meant I ended up burning up all the rosemary and garlic on the bottom, but I did stuff some inside the duck too. Delish.

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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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