Roast Duck Legs With Red Wine Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Che Aya
Reviewed: Oct. 28, 2010
This was absolutely fabulous!!!!! The sauce is delicious. Try it on Cornish Hen.
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Cooking Level: Intermediate

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Reviewed: Sep. 24, 2012
Followed this exactly and they were perfect!
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Photo by Gabrielle

Cooking Level: Intermediate

Photo by cianne
Reviewed: 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.
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Cooking Level: Intermediate

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Reviewed: Apr. 3, 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!
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Reviewed: Jan. 27, 2012
Great recipe! I skipped the five-spice powder and used an herb mix instead. The sauce is perfect!
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Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
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