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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22nd Jun, 2011
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!
31st Mar, 2011
This is SO easy to make...but looks very impressive...perfect if you are trying to impress but not too sure of your skills. I made it for a friend last night. At the end, I lifted out the rosemary, pu tthe baking tray on the hob and added a sprinkling of bisto (I know this might make me a heathen but if you find this offensive go with cornflour!) to thicken and it is possibly the best gravy ever. Also, I abstained from garlic and used a chopped up red onion instead, was delicious and perfect for the gravy at the end. Very YUM!
27th Mar, 2011
Brilliant! I will definitely be making this again! After reading the other comments I increased the amount of redcurrant jelly, and would do the same again. I made this for a family Birthday meal, but it would be a good choice for a dinner party too. Also, it is very easy to make, with little preparation time needed, and so a good choice if entertaining guests at the same time.
26th Feb, 2011
Don't know if I was unforunate with the quality of the duck but it was a bit chewy, definitely not falling off the bone! Its the first time I've cooked duck so unsure if this means it was over or undercooked but I'm not keen to try it again. I didn't have redcurrents so I did equal quantities of Red Wine and Port for the sauce which was lovely and will definitely be repeated, but with Lamb instead.
18th Feb, 2011
Tried this recipe in the week and will definitely make it again. Apart from being tasty and economical, it was easy to prepare after a days work and enjoyed by everyone.
13th Feb, 2011
So tasty! I accompanied the duck with shredded steamed savoy cabbage and sweet potato mash, they complemented the sauce perfectly. I didn't have any garlic cloves, so smeared garlic paste over the bottom of the roasting tin - and used french herb mix in place of rosemary sprigs. I used the five spice quite liberally. Skin turned out beautifully crispy and the duck so soft.
20th Jan, 2011
I made this for my boyfriend's birthday with roast potatoes and veg. I thought I might get a crispy skin, but didn't but in the end it didn't really matter. We both thought it was delicious and when I asked my boyfriend what his favourite present was he said the meal I made him, which is high praise indeed and made me very happy. Thank you Good Food.
18th Jan, 2011
So easy and soooooooooooooo delicious! :D
16th Jan, 2011
Really really enjoyed this. Made it for a New Year's celebratory dinner, served with roast potatoes with the duck fat and some steamed kale. Really nice, will definitely make again.
14th Nov, 2010
Halved this recipe to no ill affects. And I couldn't find quince or red currant jelly, so I used black currant instead, and it was great. Super easy to make, and looks fancy! Loved it!


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