In association with
Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(70 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


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.


  • 4 ducks legs



    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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 fat garlic cloves
  • half a bottle of red wine
  • 2 tbsp redcurrant or quince jelly



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
irishlorna's picture
11th Jun, 2013
Is it just me!?My duck wasn't cooked! Maybe the legs were Too big. Would try again with lower temperature and slightly longer cooking time. Taste was lovely though,
16th Feb, 2013
Very easy and lovey. Used Duck legs frozen at Sainsbury. I pieced Duck Legs with knife to pick up flavors. Then as one other reader, cooked new potatoes till half cooked and put into pan with juices, but poured off fat and added sauce. I used Waitrose Deep, dark black cherry extra fruity preserve which worked well. served with green beans and small carrots. A few comments said the Duck was not tender. What you were sold must of been an old duck. I would only buy duck from a butcher or good supermarket.
8th Feb, 2013
I made this with Lamb Shanks and it was unbelieveable and very easy to make.
26th Jan, 2013
Made this several times for dinner parties and have always had great comments, easy to make and taste great
3rd Dec, 2012
I made this with Lamb Shanks and it was AMAZING!
24th Nov, 2012
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.
21st Nov, 2012
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.
16th Nov, 2012
Delicious and so easy. Will definitely become one of my staples. Will do again with lamb shanks.
11th Nov, 2012
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.
2nd Nov, 2012
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.