Roast Duck Legs With Red Wine Sauce Recipe -
Roast Duck Legs With Red Wine Sauce Recipe

Roast Duck Legs With Red Wine Sauce

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

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Ingredients Edit and Save

Original recipe makes 4 duck legs Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 15 mins

    1 hr 20 mins


  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 More Reviews

Nov 03, 2010

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

Sep 24, 2012

Followed this exactly and they were perfect!


9 Ratings

Mar 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.

Apr 03, 2012

The wine I used was kind of dry, so I added a little bit more of the jelly/jam. Ran out of the five-spice powder, so I also substituted it with a little bit of mixed herbs. It still turned out really good. Will definitely make this again!

Jan 27, 2012

Great recipe! I skipped the five-spice powder and used an herb mix instead. The sauce is perfect!

Oct 20, 2013

I loved the cooking method for this duck and will do again. I had two duck legs, so I used an 8x8 pan, and only had dried rosemary. I put about a Tbsp of olive oil, with rosemary and five unpeeled garlic cloves (I was afraid they would burn without the peel and they almost did anyway)on the bottom of the pan. Baked as directed. I used chipotle jam (no currant jelly) and added a bit of agave syrup for sweetness to the red wine mixture. The sauce really did add a nice flavor to the duck; I also added the drippings, after I poured off the fat, with rosemary to the sauce, ummm, ummm good! (Only problem was I used kosher salt on the duck and it was a bit too salty; stick to sea salt or use less next time.) Overall very good! Thank you for the recipe seattlelove.

Dec 22, 2014

This was absolutely delicious and very easy to execute. I followed the recipe as is. I did however reduce the sauce further after the 5 min simmer as it looked a bit thin. It resulted in too little sauce in the end. You want as much as possible as this sauce makes the dish. Served it with white wine risotto. Making it again for Christmas!!


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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