Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(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
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  • 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.

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Comments, questions and tips

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25th Oct, 2012
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.
11th Oct, 2012
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!
23rd Sep, 2012
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
7th Jul, 2012
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
24th Mar, 2012
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.
13th Mar, 2012
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.
27th Feb, 2012
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.
27th Feb, 2012
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.
25th Feb, 2012
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.
24th Feb, 2012
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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