Roast Duck Legs With Red Wine Sauce

"You could try this recipe using a half leg of lamb - same amount of cooking time would be needed ."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by JustJanS photo by JustJanS
photo by JustJanS photo by JustJanS
Ready In:
1hr 25mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Heat oven to 190 C.
  • Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
  • Sprinkle them with salt and five spice powder.
  • Roast for one hour.
  • Meanwhile place wine and jelly in a pot and simmer on a low heat.
  • Stir to dissolve jelly, simmer 5 minutes.
  • Spoon off almost all the fat from duck.
  • Pour wine mixture around duck.
  • Roast further 15 minutes until sauce reduces.

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Reviews

  1. Yummy duck thanks Kate. I used a whole duck which I stuffed with half the rosemary and about 3 cloves of garlic, then sat it on the other half of the rosemary and another 3 cloves of garlic, I sprinkled some red chili flakes over too. I baked it in my clay pot for two hours before pouring the sauce over and finishing it with the lid off for 15 minutes more. I was a bit worried that 5 spice (Asian) and rosemary and red wine (very European) wouldn't be quite right, but it was great.
     
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