Roast Duck Legs With Red Wine Sauce

Roast Duck Legs With Red Wine Sauce

8
seattlelove 0

"You could try this recipe using a half leg of lamb - same amount of cooking time would be needed."

Ingredients 1 h 20 m {{adjustedServings}} servings 235 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  2. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  3. After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.
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Reviews 8

  1. 10 Ratings

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Che Aya
11/3/2010

This was absolutely fabulous!!!!! The sauce is delicious. Try it on Cornish Hen.

Gabrielle
9/24/2012

Followed this exactly and they were perfect!

cianne
3/17/2012

This is a very good recipe. I didn't have the Chinese spice so I mixed Herbs De Provence with the finely chopped Garlic and Rosemary. I also cooked a whole duck (put some of the spices inside the duck while cooking. For the wine sauce I used a blackberry port and raspberry/blackberry jelly. This was a great meal for three or four people.