Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(69 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 4 ducks legs
    Duck

    Duck

    duk

    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

    Rosemary

    rose-mar-ee

    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
    Redcurrant

    Redcurrant

    red-cur-rant

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

Method

  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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natashakenworthy
1st Feb, 2012
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
dhoohar's picture
dhoohar
13th Oct, 2015
Your comment is completely irrelevant to this recipe.
paramar
1st Jan, 2012
4.05
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.
jennieh30
14th Nov, 2011
5.05
oh forgot to say i used a little less wine than the recipe (so perhaps i didn't follow to the letter, but almost) :)
jennieh30
14th Nov, 2011
5.05
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!!
pearlhoque
6th Nov, 2011
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.
caroljefferson
6th Nov, 2011
yum, used cherries in armagnac instead of redcurrant jelly and wings instead of legs, jammy and tasty!!!!
dishymummy
22nd Oct, 2011
5.05
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.
thelegendjoe
1st Aug, 2011
4.05
Very nice! Could do with more jelly than stated, the sauce wasn't that sticky for me
mssteel
22nd Jun, 2011
5.05
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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