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Roast Duck Legs With Red Wine Sauce Recipe

Recipe by: seattlelove

"You could try this recipe using a half leg of lamb - same amount of cooking time would be needed."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook1 h 15 m
  • Ready In1 h 20 m
  • 1Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  • 2Place 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.
  • 3After 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.
Ingredients
  • 4 servings
  • 235 cals
  • 1 bunch chopped fresh rosemary
  • 4 large garlic cloves
  • 4 duck legs
  • salt to taste
  • 1 teaspoon Chinese five-spice powder
  • 1 1/2 cups red wine
  • 1 1/2 tablespoons red currant jelly
Nutrition

Amount per serving ( 5 total)

  • Calories:
    235
    12%
  • Fat:
    7
    11%
  • Carbs:
    10.8
    3%
  • Protein:
    15.8
    32%
  • Cholesterol:
    64
    21%

Based on a 2,000 calorie diet

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