Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(78 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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Katie henderson's picture
Katie henderson
16th Oct, 2017
Great recipe really tasty! I cook my roast potatoes in the baking tray with the duck and then remove them and put them into another baking tray with the fat when you add the sauce ingredients. Served with carrot purée flavoured with orange juice, braised apple and red cabbage, roast potatoes and steamed green beans drizzled with the sauce. Looks and tastes great. Perfect entertainment meal if you want to show off without too much effort! Yum!
Joesyjo's picture
4th Sep, 2016
Didn't work for me. Duck was tough and I added some flour to the sauce which then disappeared when in the oven to make a gloopy mess. Wish I had stuck to original recipe and not added any flour.
28th Dec, 2015
First attempt at making duck, but proved vert successful all round. I amended the cooking slightly as I was using this as a Christmas recipe. I cooked the duck on a high temp for 30 minutes in the oven, then transferred to the slow cooker for 40 minutes, it was perfect and still tender.
26th Oct, 2014
Cooked this last night for hubby and me using just two duck legs. Hid two cloves of garlic and rosemary under each leg; used quite a lot more of the spice; made a roux first the added chicken stock and red wine. Absolutely delicious and duck was perfectly cooked. Well def do again
8th Sep, 2014
Love this recipe. It makes a regular appearance in our house. I like to put potatoes in round the duck before the wine goes In so they can roast in the duck fat. Lovely and quite cheap to make.
6th Jul, 2014
Clearly, I must have done something wrong!; My duck legs were as tough as old boots, the sauce was as runny as it was to start. I had thought I had followed the recipe exactly: I know my oven is OK, so how on earth does one get the meet TENDER??
badzilla's picture
22nd Mar, 2014
The Chinese five spice powder taste disappeared in the roasting so I would recommend more being sprinkled in future. For my full review and blog along with a photograph of the results, go to
15th Sep, 2013
Made this pretty much exactly as the recipe said and it was delicious! Lovely crispy skin and great tasting sauce. I doubled the garlic though, and made sure the cloves were completely covered by duck so that they wouldn't burn. They were gorgeous and soft and went really well with the duck. Will definitely make again - very easy and tasty!
14th Sep, 2013
So easy and really impressive, beautiful flavours and perfect if you know your guests are likely to be late or daudle with starters, as its impossible to ruin! This was in the oven 30 minutes longer than planned and was still delicious.
28th Aug, 2013
I put a bit of oil over the legs after about 40 minutes so the skin would not burn. I also added some flour in the sauce to thicken it. The wine taste was very powerful - maybe I'll try half wine half stock next time. Also, the garlic was completely burnt, so I'll put it in later next time, or I'll put foil over it for the best part of the cooking hour. Despite all that it was very nice. The 5 spices flavours were lovely, the skin was nice and crisp and the meat was tender.


14th Nov, 2015
Is this dish suitable for making the day before and re-heating?
13th Nov, 2015
I am thinking of doing this for a dinner party. Would it be suitable to cook the day before and re-heat?
Shelleys Home Cooking's picture
Shelleys Home C...
9th Oct, 2018
Leave the skin on the garlic cloves. Use the flat of a knife to squish them a little and place them under the duck legs. This will stop the garlic burning. I used half the amount of red wine and 4 tablespoons of the red jelly. Make sure you remove all but about half a cup of the duck fat before you add the wine mixture. Sieve the sauce when it comes out of the oven to remove the rosemary and garlic. Use a small amount of cornflour slurry to thicken the sauce. You won’t need much!
12th Aug, 2018
Fantastic! I roasted large chunks of potatoes underneath the duck then put them on a separate tray when the wine went in, and they were delicious too having been cooked in duck fat. I also used a lot more spice. I left it to rest afterwards too.
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