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Roast Duck Legs With Red Wine Sauce
Roast Duck Legs With Red Wine Sauce
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Prep Time:
5 minutes
Cook Time:
75 minutes
Total Time:
80 minutes
Duck legs infused with rosemary, glazed in red wine-currant jelly. Deliciously elegant.
Ingredients:
  • 1 bunch chopped fresh rosemary
  • 4 large garlic cloves
  • 4 duck legs
  • salt to taste
  • 1 teaspoon Chinese five-spice powder
  • 1.5 cups red wine
  • 1.5 tablespoons red currant jelly
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and arrange the rosemary sprigs and garlic cloves in a 9x13-inch baking dish.
  • Place the duck legs on a bed of aromatic rosemary and generously season with salt and vibrant five-spice powder. Bake in the preheated oven for 1 hour. While the duck cooks, enhance the flavors by boiling wine in a saucepan, then sweeten the sauce with currant jelly until perfectly blended. Let it simmer gently on the stove while you continue with your masterpiece.
  • Once the duck has been cooking for an hour, remove and dispose of the accumulated fat in the baking dish. Pour the wine sauce over the duck legs and continue baking for an additional 15 minutes until the duck is tender and the sauce has slightly thickened.

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