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Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal473
fat20g
saturates6g
carbs7g
sugars3g
fibre1g
protein48g
low insalt0.51g
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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 redcurrant or quince jelly

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKING IT WITH LAMB
Instead of duck legs, roast a half leg or shoulder of lamb for the same cooking time.

Goes well with

Recipe from Good Food magazine, November 2005

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Overall rating

A star rating of 4.7 out of 5.82 ratings
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