Roast Duck Legs With Red Wine Sauce

Roast Duck Legs With Red Wine Sauce

seattlelove

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

1 h 20 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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

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

Followed this exactly and they were perfect!

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 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 ...

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 unpeel...

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

It was great. I didn't have current jelly so I used lingenberry jam. It tasted really good.

Superb, one of my favorite ways to prepare duck. Also works great on turkey thighs (if you can find them!).

Thank you so, so much for this recipe! I don't have a ton of experience in the kitchen, I'm competent, but I'm single, so I never cooked all that much until a few months ago when I moved to a ne...

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