Roast Duck Legs With Red Wine Sauce

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

• Cooking Time Prep 10 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  473

• Protein

  48g

• Carbs

  7g

• Fat

  20g

• Saturates

  6g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.51g

Ingredients

• 4 ducks legs
• ½ tsp five spice powder
• bunch of rosemary sprigs
• 4 fat garlic cloves
• half a bottle of red wine
• 2 tbsp redcurrants or quince jelly

Directions

1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

Categories: Courses, Dinner Party, Seasonal