For extra crispy skin, you can broil the duck legs for the last 2-3 minutes of cooking time, watching carefully to prevent burning. Serve with creamy mashed potatoes, roasted vegetables, or a fresh green salad for a complete and satisfying meal. If you don't have red currant jelly, you can substitute with cranberry sauce or a similar fruit preserve.
Roast Duck Legs With Red Wine Sauce
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PREP TIME5 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS57
Indulge in the rich and savory flavors of perfectly roasted duck legs, enhanced by a luscious red wine reduction. This elegant dish is surprisingly simple to prepare, promising a restaurant-quality experience in the comfort of your own home.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol64 mg
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Fiber1 g
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Protein16 g
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Saturated Fat2 g
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Sodium68 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepSpread the chopped rosemary and smashed garlic cloves evenly into a 9x13-inch baking dish. (2 minutes)
03
StepPlace the duck legs on top of the rosemary and garlic, skin-side up. Season generously with salt and Chinese five-spice powder. (3 minutes)
04
StepBake in the preheated oven for 1 hour. (60 minutes)
05
StepWhile the duck is roasting, prepare the red wine sauce: In a small saucepan, bring the red wine to a boil over medium-high heat. Stir in the red currant jelly until completely dissolved. (7 minutes)
06
StepReduce heat to medium-low, and simmer gently for 5 minutes, or until the sauce has slightly reduced and thickened. Set aside. (5 minutes)
07
StepAfter the duck has roasted for 1 hour, carefully pour off and discard any rendered fat from the baking dish. (3 minutes)
08
StepPour the prepared red wine sauce evenly over the duck legs. (2 minutes)
09
StepReturn the baking dish to the oven and bake for an additional 15 minutes, or until the duck is very tender and the skin is beautifully browned and crisp. The sauce should be nicely thickened. (15 minutes)
10
StepLet the duck legs rest for 5-10 minutes before serving. Spoon the remaining red wine sauce over the duck, and serve with your favorite sides.
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Please Rate
Hellen Bosco
May 26, 2025I made this for a dinner party and everyone raved about it. It's definitely a crowd-pleaser!
Terrance Larkinleannon
Apr 13, 2025Next time I will double the sauce! Everyone wanted more.
Jazlyn Bergesipes
Jan 15, 2025This recipe is amazing! The duck was so tender and the sauce was incredible.
Rodolfo Yost
Dec 21, 2024The five-spice powder adds such a unique and delicious flavor. I highly recommend it!
Omer Murray
Dec 17, 2024I saved the duck fat and used it to roast potatoes the next day. They were the best potatoes I've ever had!
Pedro Stark
Nov 13, 2024My family loved this! Will definitely make again.
Sonya West
Oct 26, 2024I added a splash of balsamic vinegar to the sauce for a little extra tang. It was delicious!
Keely Lehner
Oct 11, 2024The instructions were clear and easy to follow, even for a beginner cook like me.